How to make
Finely chop the pork loin (4 mm). Roll each fillet with a rolling pin without applying too much pressure. They are tender and easy to roll out. This will not only make them more tender, but also increase their surface area.
Clean and chop the mushrooms. Add salt and mix half of them with a little olive oil.
Sprinkle the rolled out pork loin fillets with freshly ground black pepper, add the mushroom stuffing, roll them tightly and stick a toothpick through each end of each roll.
Heat the butter with the remaining olive oil and briefly cook the rolls on high heat on all sides except the one from which the sticks protrude.
Take them out and place them on a plate and in their place put the onions to fry until they soften (finely chopped). Add the remaining mushrooms, salt and rosemary and cook for two minutes.
Pour the flour and stir for about 1 minute, then pour the beer in portions, while stirring constantly.
Return the pork rolls into the sauce and cook them for 2 minutes with an open lid until the alcohol evaporates. Then cover the dish for another 3 minutes and that way they will cook completely on top from the heat, where the stick sticks out.
This type of meat does not need long heat treatment, because it is low in fat and can become too dry.
Serve the pork rolls with the beer sauce warm, by removing the sticks beforehand. Sprinkle them with fresh parsley, if desired.
Enjoy your meal!
