Cream fillets with summer vegetables

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 3 slices of Parma ham
• 300 g potatoes (triplets), small, young
• 125 g cherry tomatoes
• 150 g carrot(s)
• ½ bunch of spring onions
• 1 cup of cream, approx. 200 g
• 4 sprigs of thyme
• 1 tbsp mustard
• ¼ tsp sugar
• salt and pepper
• oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the meat, pat dry, season all over with salt and pepper, and wrap tightly with the ham. Wash the potatoes thoroughly and halve or quarter them depending on their size. Peel the carrots and finely chop them. Slice the spring onions into rings. Wash the tomatoes. Wash the thyme, shake it dry, and pluck the leaves from the stems. Heat the oil in a large ovenproof pan and fry the potatoes until well-cooked. Briefly fry the carrots and spring onions 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 center, and fry them well on all sides, turning the vegetables over. Meanwhile, mix the cream with the mustard and season with salt, pepper, and sugar. Place the meat in the pan so that a dividing wall is created and pour the mustard and cream onto the free side. Place the pan in the preheated oven and bake for approximately 15 minutes at 200°C fan-assisted oven (220°C top/bottom heat). Remove the pan from the oven, slice the meat, and return it to the pan. Garnish with thyme and spring onions.