Season pork tenderloin with salt, pepper and a little caraway. Fry fillet in 4 tbsp hot oil on all sides, lift out of frying pan and cool.
Remove stems from spinach, rinse, boil briefly in salted water and quench. Lay out spinach leaves on a dish rack and rub dry.
Bring clear soup to a boil, stir in semolina and cook until thick (approx. 2 min). Remove semolina from the stove, stir in oregano and cool.
Preheat the oven to 180 °C. Lay a piece of aluminum foil (40 x 30 cm) flat, brush with 1 tbsp oil, spread the semolina mixture evenly on it (24 x 24 cm).
Spread spinach and ham leaves evenly on top of the grill mixture. Place the pork tenderloin on the bottom edge and fold it tightly into the grill mixture using the foil (do not fold in the foil as well). Place the roll at the bottom edge of the foil piece and roll it up in the foil. Gently twist in the ends of the foil.
Heat 1 tbsp oil in frying pan with heat-resistant handle and fry roll in it all around. Put the roasting pan into the preheated oven (middle rack – wire rack). Roast the roll for 30 to 35 minutes, turning it again and again to the other side.
In the meantime, remove the peel from the garlic, cut it into small cubes and roast them in the remaining oil until golden brown. Drain garlic well in a sieve. Mix gravy with garlic and bring to boil, add parsley.
Take meat out of the tube, rest for about 5 min. A