Summary

Ingredients

• 300 g pork fillet (s)
• 3 slices Parma ham
• 300 g potato (s) (triplets), small, youn
• 125 g cherry tomato (s)
• 150 g carrot (s)
• 0.5 ½ bunch spring onion (s)
• 1 cup cream, approx. 200 g
• 4 sprig (s) thyme
• 1 tablespoon mustard
• 0.25 teaspoon ¼ sugar
• salt and pepper
• oil

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Instructions

1. Wash the meat, pat dry, season with salt and pepper and wrap tightly with the ham.
2. Wash the potatoes thoroughly and cut in half or in quarters depending on the size. Peel the carrots and cut into small pieces. Cut the spring onions into rings. Wash the tomatoes. Wash the thyme, shake it dry and pluck the leaves from the stems.
3. Heat the oil in a large ovenproof pan and fry the potatoes vigorously. Fry the carrots and spring onions briefly and season everything with salt and pepper. Add the tomatoes and half of the thyme. Push the vegetables to one side of the pan, place the meat in the middle of the pan and fry all over vigorously. Turn the vegetables over as well.
4. In the meantime, mix the cream with the mustard and season with salt, pepper and sugar. Place the meat in the pan so that a partition is created and pour the mustard cream on the free side.
5. Place the pan in the preheated oven and bake for about 15 minutes at 200 ° C (220 ° C top / bottom heat).
6. Take the pan out of the oven, slice the meat and put it back in the pan. Garnish with thyme and spring onions.