Baked Pork Fillet with Onion – Mustard – Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g onion (s)
- 1 tablespoon butter or margarine
- 1 dash vinegar (white wine vinegar)
- 1 cup crème fraîche
- 5 teaspoons mustard, spicy, grainy
- 0.5 teaspoon ½ salt and pepper
- 2 pinches sugar
- 600 g pork fillet (s)
- some paprika powder, noble sweet
- 16 slices ham (Black Forest)
Print Recipe
Pin Recipe Instructions
- Peel the onions and, depending on the size, halve or quarter and cut into pieces that are not too thick. Heat the butter or margarine in a large pan. Add the onions and sweat for 5 minutes over a medium heat, stirring, until they just soften.
- Add the white wine vinegar and keep stirring until the liquid has evaporated. Stir the creme fraiche into the onions and simmer in the open pan over a low heat for another 5 minutes. Then mix in the mustard and season the mixture with half a teaspoon of salt, 2 pinches of sugar and a little pepper. Set the pan aside and let the onion mixture cool down a little. Preheat the oven to 225 degrees.
- Separate the fat and tendons from the pork tenderloin with a sharp knife. Cut the fillet into 2 cm thick slices. Flatten the slices a little with your hand and season with salt, pepper and paprika powder. Place a slice of ham around each fillet slice.
- Then put the parcels in a baking dish. Spread the cooled onion mixture on the fillet slices. Bake the baking dish in the middle of the oven for 40 minutes.
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