Ingredients: 3 pork scallops, tomato tapenade, mozzarella, salt, pepper, 6 slices raw ham, 50 grams diced bacon, 1 onion, thyme, oregano, 5 tomatoes, 100 ml red wine, 1 tablespoon pesto ,

Preheat the oven at 170 degrees. Cover 3 thin pork scallops with tomato tapenade and put mozzarella on. Roll the pork scallops and season with salt and pepper. Wrap each pork scallop rolls into 2 slices raw ham. Bake the rolls brown in hot butter. Put the rolls into an oveproof dish.

Bake in the remaining oil 50 grams diced bacon with 1 finely chopped onion, thyme and oregano until the onion is soft. Add 5 diced tomatoes and stir fry briefly. Add 100 ml red wine and 1 tablespoon pesto. Bring it to the boil so that the alcohol evaporates.

Add the tomato sauce with the pork scallops rolls in the ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve it with potatoes and a salad. Enjoy!