Pickle the tomato in a heavy based pan with honey, vinegar, cumin, bay leaves, thyme flowers and salt and pepper.
Cut a medallion from the pork loin and place between plastic film which has been brushed with the garlic oil. Using a rolling pin flatten the pork into an escalope. Open up and season with a touch of curry powder.
On one half place a slice of smoked ham followed by a slice of cheese. Place the tomato in and top with more cheese and smoked ham. Envelope this with the other half of the escalope. Dust with flour.
Seal in a hot pan and cover with a lid to allow it to steam/cook.
Make the sauce by stirring in the tomato purée, capers, vinegar and wine. Add the cream, seasoning and a touch of sugar and warm through.
Dress the escalope on the plate and finish with the sauce and chervil.
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