Pork tenderloin wrapped in fresh herbs and raw ham

Name: pork tenderloin wrapped in fresh herbs and raw ham
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon thyme leaves; 2 tablespoon fresh rosemary needles; 3 tablespoon flat leaf parsley; 2 toes garlic; 1 tablespoon lemon zest; 50 gram butter; 600 gram pork tenderloin; 100 gram raw ham; 2 tablespoon honey; 75 ml White wine

Ingredients

Directions

Extra requirements: small roasting tray or low oven tray.
Finely chop the garlic.
Grate the lemon.
Make sure the butter is soft.
Finely chop all herbs and mix them in a bowl with the garlic, lemon zest, salt and pepper and the butter.
Fold the tips of the pork tenderloins double, so that the fillets are just as thick everywhere.
Cut the pork tenderloins each into two equal pieces.
Rub these pieces around with the spice mixture and wrap them tightly with slices of raw ham.
Place the tenderloins in the roasting tray or oven dish.
Stir in a bowl the honey with two tablespoons of white wine.
Brush the raw ham around the pork tenderloins.
Pour the remaining wine on the bottom of the dish.
Slide the roasting tray into the oven.
Switch the oven to 150 ° C and roast the meat in about thirty minutes.
Then switch the oven to 200 ° C and let the ham light and crisp in another 5 minutes.
Put the hare on a shelf.
Pour the frying liquid into a saucepan and simmer just as bubbly until a nice gravy.
Cut the meat at the table into nice slices.
Serve the slices on hot plates.