Summary

Ingredients

• 1 pork loin (s), raw
• 2 point ham (Black Forest ham), approx. 4 slices
• 2 cups whipped cream
• 1 cup crème fraîche, small
• 2 tablespoon mustard
• 1 shot white wine, small
• 1 pinch (s) sugar
• rosemary
• pepper
• 30 g mararine

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Instructions

1. Cut the pork loin into pieces about 2 cm wide (about 12 pieces). Mix 1 cup of whipped cream with the mustard until you have a creamy mixture. Sprinkle the loin slices with pepper (do not salt, as the ham is already quite salty) and rosemary and coat all over with the cream mustard. Then wrap each slice in 2 slices of ham.
2. Fry the wrapped loin slices on both sides in a slightly higher pan, then deglaze with white wine. Add the rest of the whipped cream, as well as a pinch of sugar, pepper and the rest of the mustard cream. Let everything simmer on a low flame for about 45 minutes.
3. Before serving, add the creme fraiche and bring to the boil again. We always eat the dish with green ribbon noodles.