Pork fillet stuffed Looks fancy, but is ...

Preparation

With a sharp knife, butterfly the pork by about 2/3 of the way down the network (length, wide end at the tip of the tail). Be sure to cut all the way through. Open the Network and put it between two pieces of plastic wrap. Smooth with a pestle meat about 1/2 inch thick. Remove the top plastic part, and season with salt and freshly ground black pepper.

Add the remaining ingredients in a bowl, add a pinch of salt and pepper, and mix with a fork to mix well. The filling evenly over the pork, so that at least 2 cm bare at the top. From the edge in your area, you roll the pork firmly, but without pressure on the filling.

After rolling, make a loop every one to two inches with kitchen string. Outside season to taste with salt and freshly ground black pepper in a hot pan for 2-3 minutes on each side and fry vegetable oil. Transfer to a baking dish and roast 9 x12 in a preheated oven at 375 degrees F for 30 minutes. Remove and let stand for 15 minutes.

While the pork is resting, 1 tablespoon Dijon mustard, ½ cup chicken broth hot in the baking dish, and all dirt from the bottom of the juice with a spatula. Beat until incorporated mustard, season with salt and freshly ground black to taste, and pour into a small bowl part. Unleash cut the pork and cut into 1/2 inch slices and with a little mustard pot.