Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.