Pork Rolls with Mushrooms and Cheese

Cut the pork (1000 g) into 0.7–1 cm slices and gently pound them. Season with table salt (4 g) and black pepper (2 g).

Dice the onion (140 g) and button mushrooms (200 g), and sauté them in sunflower oil (20 g) until the moisture evaporates. Add garlic (6 g), cool the filling, and mix it with hard cheese (100 g).

Place the filling on the meat, roll it up, and secure the rolls with toothpicks. Bake at 190°C for about 35–40 minutes until the pork reaches 63°C inside, then rest for 3 minutes.