Pork tenderloins with ham and lemon

Ingredients for 4 servings:

• 1 pork fillet(s) (600 g)
• some salt and pepper
• 8 slices of Parma ham
• 4 slices of lemon
• 2 tbsp flour
• 2 tbsp olive oil
• 150 ml white wine
• 50 g butter
• 2 tbsp parsley, chopped

Instructions

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

a French dish

Cut the pork fillet into 4 medallions and pound them slightly flat. Season with salt and pepper. Place 2 slices of ham on each medallion. Top each with 1 lemon slice and secure with small wooden skewers. Lightly dust the medallions with flour. Heat olive oil in a pan. Fry the medallions over medium heat for 4 minutes on each side. Then remove from the pan and keep warm. Deglaze the pan juices with white wine and reduce by half over high heat. Remove the pan from the heat and gradually stir in the butter. Stir in the parsley. Season the sauce with salt and pepper. Return the medallions to the pan. Let them sit in the sauce for 5 minutes and serve warm. Serve with a green leaf salad.