Pork fillet wrapped in Black Forest ham on balsamic onions with parsley and mashed potatoes

Ingredients for 2 servings:

• 1 pork fillet(s) approx. 500 g
• 10 slices of Black Forest ham
• 1 onion(s)
• ½ tsp sugar
• 100 ml milk, 3.5%
• 500 g potatoes, mainly waxy
• 40 g butter
• 10 g parsley, fresh
• 5 g chives, fresh
• 20 ml balsamic vinegar
• 2 g nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the potatoes and cut them into quarters or eighths, depending on their size, so they cook faster in the water. In a pot, cover the potatoes with water, season with salt, and boil for about 25 minutes. Remove any remaining silver skin from the pork fillet and cut into even medallions. This makes about 7-10 slices. Halve the ham lengthwise and wrap it twice around the fillet pieces. Season both sides with salt and pepper. Since Black Forest ham is naturally quite salty, you may want to omit the salt. Wash the parsley and chives. Finely chop the parsley, including the stalks, and finely chop the chives. Peel the onion, halve it, and slice it into thin strips. In a small pan, sauté the onion strips in a little oil for about 3 minutes, then sprinkle with sugar and caramelize briefly. Deglaze with the balsamic vinegar. Continue simmering over low heat for a further 15 minutes, stirring frequently. Heat oil in a large pan and sear the pork fillets, first along the sides of the ham seam, to ensure it stays together. Then sear the top and bottom of the pork fillets for 2 minutes each. Reduce the heat to low, cover, and let simmer for 10 minutes. Drain the potato water. Add the butter and milk to the potatoes and mash everything with a masher. Season with nutmeg, salt, and pepper. Then stir in the parsley. The fillets will release some of their spicy cooking juices in the pan with the Black Forest ham. This can be spooned back onto the fillets later. Arrange the fillets on top of the balsamic onions and top with the chives. Serve the mashed potatoes alongside. A green salad goes well with the dish. Tip: Instead of mashed potatoes, this dish can also be combined with boiled potatoes with parsley.