Remove fat, tendons, etc. from the pork tenderloin and cut into 10 medallions. Season well with paprika, salt and pepper.
Wrap a medallion in a slice of bacon and place in a buttered dish. Bake in the oven (top / bottom heat) at 220 degrees, after 10 minutes add the diced onions and the diced garlic and cook for another 15 minutes.
Meanwhile, mix the cream with cognac, tomato paste, a little cornstarch, paprika powder, salt and pepper and spread over the meat, bake for another 10 minutes.