Summary

Ingredients

• 1 vegetable onion (s)
• 600 g pork fillet (s)
• 12 slices bacon
• 1 tablespoon mustard, hot
• 2 tablespoon butter
• 250 g cream
• 150 g cream cheese, with herbs from Provence
• 1 port. Cream cheese, corner
• 2 tablespoon peppercorns, green, pickled
• some parsley

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Instructions

1. Peel the onion and cut into rings. Wash the meat, pat dry and cut into 12 slices. Wrap the medallions with 1 slice of bacon each and coat each side with mustard.
2. Grease an ovenproof pan or flat roasting pan with 1 tablespoon of butter. Spread the onions in it and place the medallions on top of the onions. Put 1-2 tablespoons of butter on top. Cook in a preheated oven at 175 ° C for about 30 minutes.
3. Heat the cream, cream cheese, processed cheese and the peppercorns until the cheese has melted. Wash, pluck and finely chop the parsley and add to the sauce. After about 30 minutes of cooking time, spread the sauce over the medallions. Baked for another 10 minutes.
4. A colorful salad and baguette go well with it.