Summary

Ingredients

• 1 pork loin (s), (approx. 700 g)
• 12 slices ham, Black Forest (large )
• 100 g sour cream
• 2 teaspoons mustard, medium hot
• Pepper from the grinder
• 4 cl white wine
• 300 ml broth
• 2 tablespoon clarified butter, for frying

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Instructions

1. Season the loin all over with pepper.
2. Mix the mustard with the sour cream.
3. Spread half of the sour cream mixture on all sides of the sirloin and wrap the ham slices completely around it. Pin the ham slices with toothpicks.
4. Fill up the remaining sour cream mass with 300 ml of warm broth and stir well.
5. Now heat the clarified butter in a small puree and fry the sirloin on all sides. Then deglaze with the white wine and pour in the sour cream. Cook everything closed over a low flame for almost an hour. Turn around once in between.
6. If you like the sauce a little thicker, you can bind it with a flour dough afterwards.
7. Salt is not absolutely necessary as the ham is quite salty.
8. This goes well with spaetzle, dumplings or noodles and a fine salad or seasonal vegetables!