Pork fillet in San Daniele coat

Ingredients for 4 servings:

• 1 pork fillet(s)
• 8 slices of ham (San Daniele)
• 2 tbsp coarse grain mustard
• 1 tbsp rosemary
• Salt
• pepper
• olive oil
• onion(s)
• Tomato paste
• Wine, red
• broth
• Crème fraîche
• Pepper, green, whole

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick Italian version of pork fillet

Skin the pork fillet, wash, dry, and cut into finger-thick medallions. Finely chop the rosemary leaves and mix with the mustard. Brush the medallions with the mustard, season with salt and pepper, and wrap each with a slice of San Daniele ham. Heat a little olive oil in a pan and fry the medallions on both sides for about 2-3 minutes (depending on the thickness of the medallions). Remove the medallions from the pan, wrap them in aluminum foil, and keep them warm in the oven. If you prefer a sauce, you can sauté 1/2 finely chopped onion and a little tomato paste in the pan’s drippings, add red wine, stock, or water, and, if desired, add a few green peppercorns and a little crème fraîche or cream to make a quick sauce.