Cut the pork tenderloin into 3cm thick medallions. Wrap each medallion in a piece of ham.
Heat a frying pan to hot and add a dash of olive oil. Add the pork medallions to the pan and cook for 2 minutes before turning over. Lower the heat and add the butter, garlic (peeled and finely chopped), bay leaf and thyme to the pan. Deglaze with 200ml of water and then spoon the liquid over the pork until cooked.
Wash the courgettes and remove both ends. Use a mandolin to cut them into fine julienne slices. Heat a wok, add a little olive oil then add the courgette. Cook over a high heat for 5 minutes. Adjust the seasoning.
Serve the pork medallions alongside the courgettes.
«Be careful not to add too much salt to this dish - the ham will add flavour.»