How to make
Pound the pork loins lightly to thin them out.
Season with oregano, salt and black pepper.
Place one fillet on a slice of prosciutto.
At one end, put the dried tomatoes and olives.
Roll it up. Place the roulades prepared in this way in a glass baking pan.
Bake for about 30 minutes. Then leave them for another 10 minutes so that they can acquire a golden color.
Serve the juicy roulades with a puree made from boiled carrots and peas, which we mash coarsely and season with salt, black pepper and butter.
Enjoy my pork roulades with prosciutto!
