250-300 grams pork fillet (450 grams=1 lb.)
Flaky light pie crust dough or biscuit dough or filo dough
Herbs de Provence (basil, thyme, oregano)

Use pork or beef tenderloin (long cylinder looking--very tender).

Brown meat on top of stove for about 5 minutes in oil. Pat dry. Season with herbs. Prepare pie dough (or biscuit, etc.). Roll out long. Roll meat in pastry, close side, and prick with a fork (like a pie--allows meat to breathe). Place rolled meat onto a greased cookie sheet. Take remaining pastry and cut designs. Place on top of rolled log. Brush top pastry with milk or egg yellow. Cook about 20 minutes at 350 degrees.

Traditional Swiss meal. Served with salad and fruit dessert.