Dry the loin, trim off any fat and cut into about 16 equally sized finger-thick medallions. Make a marinade with mustard, salt, bell pepper and paprika powder and roll the pieces vigorously in it. Wrap the marinated tenderloins with the ham slices and pin with toothpicks.
If there is still enough time, put them in the refrigerator again for 1 – 2 hours.
Chop the onions. Heat the oil and sear the tenderloins one by one all around. Make sure that the ham does not turn black. Remove the meat from the pan and sauté the onions in the broth until brown.
Deglaze with the wine. Add the cream and crème fraîche, continue stirring, stir in the chives and simmer briefly. Now add the meat pieces back into the sauce and simmer on low heat for 10 – 15 min. In between, season with more mustard and honey. If necessary, add some water or cream, depending on the desired consistency and quantity of the sauce. Serve with rice, croquettes, salad, broccoli or cauliflower.
