Pork Fillets
Jamon Serranon – thinly sliced
Piquillo Peppers (a jar)
Extra Virgin Olive Oil
2 eggs (beaten)
bread crumbs
garlic cloves (minced)
glass of sherry

Tenderize the pork fillets between two sheets of clingfilm. For marinade – mix the garlic, parsley, sherry and oil, pour over the pork fillets and leave to marinate in the fridge for 1-2 hours. Carefully roll the pork and secure in shape with a few cocktail sticks. Once rolled, coat each roll in flour, egg and bredcrumbs. Fry each roll in extra virgin olive oil. Cut in half and serve on a bed of lettuce with mayonnaise or alioli.