Stuffed Pork Tenderloin with Caramelized Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s)
- 1 piece (s) bacon, smoked
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 lemon (s), zest it
- 1 stalk rosemary
- 2 large onions
- salt and pepper
- sugar
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the fillet, pat dry, remove the silver skin, cut open lengthways and unfold. Salt and pepper the inside and rub mustard and honey. Sprinkle with finely chopped rosemary. Place the bacon cut into fine strips on top, sprinkle with the grated lemon zest, roll up, tie together and salt on the outside.
- If you like, you can lard the fillet with two cloves of garlic cut into sticks.
- Heat clarified butter in a pan and fry the fillet on all sides. Cook on a preheated plate at 90-100 degrees in the oven until the meat thermo shows a core temperature of 58 degrees. This takes 30 - 50 minutes, depending on the thickness of the fillet.
- In the meantime, add the onion, cut into rings, to the pan with the roasting sauce from the fillet. Add sugar and salt and slowly caramelize over medium temperature, turning frequently.
- Remove the roast string from the fillet, cut into slices and then use a spoon to cover each slice of the onions.
- Béarnaise sauce and stewed potatoes go well with this.
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