Summary

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

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Instructions

1. 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.
2. Preheat the oven to 225 ° C.
3. Cut the pork fillet into medallions approx. 2 cm thick, flatten it a little and season with salt, pepper and paprika powder.
4. 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.
5. Then bake in the oven for about 15 minutes.
6. Ribbon noodles or mashed potatoes, for example, are suitable as a side dish.