Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 tablespoon margarine
- 800 g onion (s), cut into rins
- 1 dash vinegar (wine vinegar)
- 2 cups crème fraîche
- 8 teaspoons mustard, medium hot
- 1 kg pork fillet (s)
- 16 slices bacon, thin
Print Recipe
Pin Recipe Instructions
- Steam the onion rings in margarine for about 5 minutes until they are almost soft. Add the wine vinegar and keep stirring until the liquid has evaporated. Stir the crème fraîche into the onions and simmer for another 5 minutes. Mix in the mustard and season with salt, pepper and a good pinch of sugar.
- The sauce can be prepared a day in advance.
- Season the pork fillet with salt and pepper. Wrap the bacon around the meat. Place the ham and meat parcels in a greased baking dish. I still fry the meat beforehand. Spread the onion and mustard mixture on top and bake at approx. 220 ° C for 40 - 45 minutes.
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