Pork rolls in rye bran with thyme

Ingredients:

1 pork tenderloin, 100 g of rye bran (plant fiber), 100 grams of dried pickled tomatoes, 3 tablespoons of thyme, salt and pepper – to taste.

Directions.

Peeled from hymen tenderloin cut into strips 1 cm and a length of 10-15 cm. Dried Tomatoes marinated with brine, pour into a bowl and put sliced ​​tenderloin slices into the same bowl. Leave a bowl for 3-5 hours in the refrigerator. After that, remove the tenderloin from the bowl, and finely chop the dried tomatoes and then wrap into the slices of meat, securing them with toothpicks. Mix thyme and bran and roll the rolls in the mixture. Heat oven to 200° C. Put the rolls onto the rack in the oven, pre-putting foil on the lower rack for preventing of fat dripping on it. Bake 25 minutes, until the rolls turn brown.