Pork Fillet in Mustard – Onion Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 medium onion (s)
- 350 g mushrooms
- 100 g bacon, streaky
- 750 g pork fillet (s)
- 1 tablespoon oil
- some oil for the mold
- salt and pepper
- 200 g whipped cream
- 1 teaspoon broth, clear
- 1 tablespoon mustard, medium hot
- 4 tablespoon sauce thickener
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions. Clean and wash the mushrooms. Cut everything into slices. Finely dice the bacon. Pat the fillet dry.
- Fry the meat in 1 tablespoon of oil in a large pan for about 5 minutes. Season, take out. Leave the bacon in the frying fat. Fry the onion and mushrooms.
- Stir in 300 ml of water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and mustard, bind with sauce thickener.
- Place the fillets in an oiled casserole dish or a large roasting pan (with a lid). Pour the sauce over them. Cover and simmer in the preheated oven (top / bottom heat: 175 ° C, fan oven: 150 ° C, gas: level 2) for approx. 45 minutes. Continue simmering after 30 minutes.
- Wash, chop and sprinkle the parsley. It goes well with baguette and a salad.
- Tip: You can fill the ingredients into the mold the day before and leave to marinate overnight in the refrigerator.
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