First cut the vegetables into bite-sized pieces and cubes and, depending on the cooking time, add one after the other to the pot with 5 tablespoon water and 1 tablespoon butter or herb butter - e.g., Carrots first, cauliflower last. If you like butter vegetables ready and frozen, simply prepare them according to the instructions on the package. After 20-25 minutes everything is ready.
In the meantime, pat the pork tenderloin dry and remove sinews and any fat, then cut once across and once lengthways to make 4 equal halves. Place the round side of the fillet down and cover the smooth side with 1 slice of ham and 2 leaves of sage. Fix with a toothpick.
Now heat 3 tablespoons of butter in the pan and fry the fillets with the ham and sage side down for about 3 - 4 minutes, adding a little pepper to the other side of the fillet. Salt is not needed as the ham brings enough with it. Turn the fillets and fry again for 2-3 minutes. Then keep the fillets warm and in the meantime top up the roast in the pan with the white wine and, if you like, with cream, briefly bring to the boil and stir with the whisk.
Now arrange the fillets with the vegetables on the plate, pour the sauce over or next to the fillets, possibly place small sage leaves on the edge of the plate for decoration and serve.
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