Start by rubbing the pork fillet with oil and season well with salt and pepper. Roll into the chopped rosemary and garlic. Heat a large pan a sear the pork fillet for 2-3 minutes on all sides. Remove from the pan and wrap tightly with the Parma ham. Place onto a baking tray and continue to bake in the oven at 200°C for 10 minutes. Meanwhile, start to prepare the gravy. Sauté the garlic and shallot in a pan with the butter for 3-4 minutes till soft. Add in the mustard, crushed pepper corns and salt to season. Splash in the wine to evaporate then add in the pan juices from the pork fillet and the cream. Simmer and reduce to a creamy gravy.