Pork fillets filled with rucola pesto

Pour pine nuts into a dry frying pan. Cut roughly half of the rucola. Sucola, garlic, pine nuts, tomato and grated cheese should be blended in food processor. Add four tbsp oil until smooth pesto is formed. Season with salt and pepper. Use a sharp knife to cut pork fillets horizontally so that the envelope is created. Keep quarter of rucola pesto separate, use remainder to fill pork fillets. Seal with cocktail sticks.

Heat the remainder of oil in large frying pan. Cook the meat over medium heat in approx. 10 minutes until brown and half-turn. Sprinkle with salt and pepper. Put the rest of arugula in a bowl with 1/2 el vinegar and salt. Arrange Rucola on four plates and place meat on it. Bake dough fat with the remainder of vinegar and 1-2 tbsp water. Unfreeze the stirrers and stir the rest of the pesto with gravy. Pesto gravy over meat.