Summary

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

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Instructions

1. 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.
2. 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.
3. Sage and mashed potatoes go very well with it.