Stuffed pork tenderloin in coburger ham

Slice the dried plums. Press the garlic. Mix the prunes, garlic and thyme with the plum jam. Season the plum filling with pepper and salt.

Use a sharp knife to cut the thick part of the pork tenderloin horizontally, so that an opening is created. Fill the opening with the plum mixture and press the meat tightly.

Fold back the thin end so that the meat is just as thick everywhere and sprinkle the pork tenderloin with pepper. Place 3 slices of ham next to each other, with a small overlap, and wrap a pork tenderloin in it.

Stick the ham with two cocktail sticks and brush thinly around with oil. Repeat for the second pork tenderloin. Keep the pork tenderloin covered in the refrigerator, but allow to reach room temperature in time.

Place the pork tenderloins on a greased griddle over medium hot fire and grill them in 12-15 minutes just until done and brown, turn them occasionally.

Serve the pork tenderloin sliced.