Summary

Ingredients

• 6 slices pork tenderloin (s), 4 cm thick
• some mustard, for brushing
• some pepper, freshly ground
• Bacon (thinly sliced breakfast bacon) to wrap the fillet pieces
• 2 cloves garlic to rub the baking dish
• some butter to rub out the baking dish
• 1 onion (s)
• 1 small Glass pepper, pickled green
• 1 piece (s) Gorgonzola
• 1 cup crème fraîche

Print Recipe Pin Recipe

Instructions

1. Rub the casserole dish with garlic and grease a little butter.
2. Cut the pork fillets into 4 cm thick pieces, pepper, coat with mustard (preferably Dijon mustard) and wrap in bacon.
3. Cut the onions into rings and place in the baking dish. Place the pork fillets on the onion bed.
4. Bake at approx. 180 degrees (convection oven) for 20 minutes.
5. Then add the Gorgonzola, creme fraiche and the green pepper (including the brine, mix a little). Bake for another 20 minutes (closed baking dish). Just before serving (pork fillet may still be light pink), remove the lid and grill over briefly so that there is a nice crust.
6. Oven-fresh baguette, green salad and a bottle of Pinot Grigio with it.