Pork Fillet Medallions with Onion Mustard Sauce
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), diced
- 1 tablespoon butter
- 1 dash vinegar (white wine)
- 200 g crème fraîche
- 5 teaspoons mustard, hot, grainy
- 16 slices bacon, thin
- 600 g pork fillet (s)
- salt and pepper
- Paprika powder
- sugar
Print Recipe
Pin Recipe Instructions
- Steam the onions in the melted butter for about 5 minutes. Add the white wine vinegar and let it evaporate. Add the crème fraîche and simmer for another 5 minutes. Then add the mustard, about 1/2 teaspoon salt, 2 pinches of sugar and pepper, stir and season to taste. Then let the sauce cool down.
- Preheat the oven to 225 ° C.
- Cut the pork fillet into medallions approx. 2 cm thick, flatten it a little and season with salt, pepper and paprika powder.
- Place a slice of bacon on a baking sheet so that it is roughly the size of a medallion and place a pork fillet medallion on each of a folded slice of bacon. Spread the cooled onion and mustard mixture on the prepared medallions.
- Then bake in the oven for about 15 minutes.
- Ribbon noodles or mashed potatoes, for example, are suitable as a side dish.
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