Summary

Ingredients

• 6 medium onion (s)
• 4 tablespoon olive oil
• 1 ½ kg pork fillet (s)
• 24 slices ham, raw
• 6 tablespoon mustard, medium hot
• Pepper, black, freshly ground
• 750 ml whipped cream
• 250 ml meat broth
• 450 g crème fraîche
• 200 ml milk
• 4 packs sauce powder (pepper sauce), with green pepper
• 2 pack herbs (8 herb mixture), frozen
• salt

Print Recipe Pin Recipe

Instructions

1. Peel and halve the onions and cut into wedges. Heat olive oil in a pan. Sauté the onion wedges and place in a large, flat baking dish.
2. Rinse the pork tenderloin with water and cut into 24 medallions. Brush the ham slices with mustard and sprinkle with pepper. Wrap each medallion with a slice of ham and place on the onion wedges. Mix the cream with the stock, creme fraîche and milk. Stir in the pepper sauce, add the herbs and season with salt and pepper.
3. Pour the sauce over the meat. Put the pan on the wire rack in the oven. Top / bottom heat 180 ° C (preheated), hot air 160 ° C (not preheated). Cooking time: approx. 45 min.