Gratinated Pork Loin in Cream Sauce

Peel and roughly dice the onion. Then fry in clarified butter, add tomato paste and continue roasting. Then deglaze with the veal stock and season with a little salt & pepper. Let it reduce with the open on a low flame. Then briefly pass through a sieve. Now mix a little wheat powder with a little water and thicken the sauce only lightly and bring to the boil. At the end add the cream according to taste and season finely with salt & pepper.

Briefly rinse with cold water and pat dry, then parry cleanly and cut into pieces approx. 3 cm thick. (Use the thin end otherwise) Wrap the Parma ham and fix it with a toothpick. Then season.

Heat the butter lard, add the rosemary and fry the sirloin on all sides. Then take it out and put it in a suitable baking dish. Put a slice of tomato on each piece and sprinkle with the cheese, press down a little and grill the whole thing in the oven.

As a side dish there were croquettes.