480 g pork fillet
2 tbsp butter
1 shallot
1 sprig thyme
5–10 rosemary needles (depending on personal taste)
 

200 g Ebly wheat (hulled wheat berries)
3 shallots, finely chopped
2 tbsp olive oil
400 ml Chicken stock 
150 ml dry white wine for deglazing
3 dried tomatoes, chopped
120 g mozzarella, finely chopped
Leaves of 2 sprigs thyme
1 tbsp butter