Trim and clean the pork from excess fat and cut into 8 medallions. Bash the pork steaks into thin medallions season and seal on a hot griddle pan on both sides. Quickly sauté the sliced mushrooms in a spoon of olive oil with the crushed chili, seasoning and chopped parsley. Brush the pork medallions with the pesto and spoon the mushrooms on 4 of them. Grate the Parmesan cheese on the mushrooms and cover with the other slice of pork. Slice the zucchini lengthwise with a potato peeler and wrap around the pork ‘sandwiches` . Drizzle with olive oil and finish cooking in a warm oven for 10 minutes. To make the rostis, peel and grate the sweet potatoes and place on a clean kitchen towel. Wrap the towel around the potatoes and squeeze firmly to extract the water. Mix the sweet potatoes with the remaining ingredients. Shape the rosti into thick potato cakes and shallow fry on both sides until golden and crispy. Serve the pork fillet parcels with the sweet potato rosti, fresh salad and herb leaves.