Cut off the tips of the pork tenderloin, prepare a farce with these and the cream in a cutter. Lightly sauté the ham brunoise as well as the chopped pignolias, pistachios and dried plums in butter, allow to cool and add to the farce. Season pork tenderloin with salt and pepper, fry quickly in oil and set aside. Lay out the pork net, spread the farce thinly, place the pork tenderloin on top and roll up. Cook the fillet in the preheated oven at approx. 180 °C to 65 °C core temperature. This takes about 10 minutes. Blanch the cabbage in salted water. Sauté shallot and bacon, dust with a little flour and pour in white wine and cream. Add the spices and let it boil a little. Finally, add the cabbage and toss briskly. Cut the juicy roasted pork tenderloin, arrange on the cabbage and cover with some pork glace. Garnish with rosemary.