Boil the beans, soaked overnight, in plenty of salted water until soft, drain well but save some bean broth and set aside. Process beans with a blender or in a food processor to a fine puree. In a saucepan, sauté onions with a little butter until light brown and add a little bean broth. Remove the saucepan from the heat, add rapeseed oil, white wine vinegar, mustard, whipping cream as well as horseradish and mix the resulting marinade well with the bean paste. Season the mixture finely with chopped savory, salt and pepper and spread evenly on the slices of roast pork with a knife. If possible, allow to marinate for 1 hour and only then serve sprinkled with finely chopped parsley.
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