Pork rolls with goat cheese
3-4 thin pork fillets
100 g goat cheese (feta type)
7-8 dried tomatoes
1 dried red pepper (or ½ fresh pepper)
1 clove of garlic
½ bunch parsley
60 g cream cheese, such as Philadelphia
Salt and pepper
4 tablespoons olive oil
500 g of yellow beans (fresh)
2 tablespoons butter
1 teaspoon dried parsley and mint (or frensh)
Wash and dry the pork fillets. Mash the cheese into coarse crumbs (or cut into dice). Soak the dried peppers and tomatoes in boiling water, then cut them into small dice, too. Press the garlic, chop the parsley. Mix all the ingredients in a bowl and add the cream cheese. Season with pepper.
Spread this mixture over the fillets (previously slightly salted). Then roll them and fix tightly with a kitchen string or a toothpick. Coat each roll with oil and place in an ovenproof dish. Add about 1 glass of water (or less), salt and pepper it, add some butter and may be some more of the spices (just to make a tastier broth).
Bake the rolls at 200°C. Water them occasionally with the sauce. Bake for about 40-50 min. Keep rolls warm until serving, covered with a sheet of aluminum. Their sauce can be thickened with some milk cream.
During cooking, clean and cut the yellow beans into pieces of 8 to 10 cm. Gently stew them in a spoonful of butter, lidded. Add the spices some 5 minutes later. Count about 15-20 minutes to cook them tender.
To serve, cut the pork rolls into slices. Garnish each plate with 2 or 3 slices of meat and a bunch of yellow beans, tied with chives (soaked for a few seconds in boiling water).