Spread each pork slice with sour cream, add a slice of prosciutto and fold over. Secure the ends with toothpicks.
Sprinkle about half a tablespoon of Vegeta Beef Stock Powder over the prepared fillets and cover with flour.
Melt the butter in hot pan and cook the fillets briefly, turning so all sides cook evenly. Cover with cooking cream.
Add thyme, basil, left over Vegeta Beef Stock Powder and continue cooking on mild heat, for 15 minutes.
Just before completing the recipe add wine.
Sprinkle with parsley and serve with gnocchi and green salad.
Trim all excess fat from the pork fillet and cut into medallions 2-3 cm thick. Cover each medallion with cling wrap and tenderise into thin slices, with a mallet.