For vegetables:

• 3 colorful sweet peppers in medium cubes
• 1 carrot in cubes
• 1 leek in slices
• 5-6 small mushrooms
• 1 aubergine in cubes
• 1 marrows in cubes
• 2 spoons olive oil
• Salt and pepper

Method:

• Head olive oil in not stick fried pan.  Season the fillets and sauté them for 2-3 minutes until golden brown.
• Remove from pan and leave them to dry a little bit on dry clean kitchen towel.
• Brash with olive oil a grill type pan and put it on fire to warm up.  Cook the vegetables on both sides untill get tender.
• Open the pork fat on a working top in your kitchen and lay the vegetables, one next to other in horizontal way.
• Dust the fillets with chopped oregano, sage and brush them with mustard.
• Put them on top of vegetables and wrap like salami.
• Preheat your oven on 190oC and cook the meat for 25 minutes.
• By the time they are ready remove from oven, slice in thick slices and leave them for a minute to dry.
• Warm up olive oil in pan and sauté all the vegetables until get “al dente”.
• Season with salt and pepper, share in dishes and topped with slices of meat.