Pork Loin in Onion and Mustard Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 16 slices bacon
- 400 g onion (s), diced
- 1 dash white wine vinegar
- 1 cup sour cream
- 3 tablespoon mustard, grainy (e.g. Dijon mustard)
- 1 pinch (s) sugar
- some paprika powder, noble sweet
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork tenderloin into medallions. Season with salt, pepper, paprika powder and then wrap with the bacon. Place in a baking dish and set aside for now.
- Steam the onion cubes in a pan until they are nice and translucent, deglaze with a dash of white wine vinegar and simmer a little. Add the beaker of sour cream and the coarse, grainy mustard and season with a pinch of sugar, salt and pepper. Pour the onion and mustard mixture over the pork medallions and cook in the preheated oven at medium heat (170 ° C) for about 30 minutes.
- Sage and mashed potatoes go very well with it.
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