Pork fillet in bresso sauce

Name: Pork fillet in bresso sauce
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 baby onion; 7-10 Tbsp a little + 1-2 tablespoons butter; 6 Pork fillet medallions (approx. 50 g each); 6 discs Breakfast bacon (Bacon); 1-2 TEASPOONS spicy mustard; 100 g Whipped cream; 75 g Cream cheese with herbs from Provence (e.g. "Bresso"); 30 g Cream processed cheese; 1 TABLESPOON pickled green peppercorns; 3-4 Stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 baby onion
7-10 Tbsp a little + 1-2 tablespoons butter
6 Pork fillet medallions (approx. 50 g each)
6 discs Breakfast bacon (Bacon)
1-2 TEASPOONS spicy mustard
100 g Whipped cream
75 g Cream cheese with herbs from Provence (e.g. "Bresso")
30 g Cream processed cheese
1 TABLESPOON pickled green peppercorns
3-4 Stem(s) Parsley

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Peel onion and cut into rings. Grease an ovenproof pan or a flat roasting pan with some butter. Spread the onions in it.
2
Dab medallions dry and wrap 1 slice of bacon around each. Spread mustard on both sides and place on the onions. Add butter in flakes. Fry in a hot oven for 35-40 minutes.
3
For the sauce, heat cream, cream cheese, processed cheese and peppercorns while stirring until the cheese has melted. Wash parsley, shake dry, chop and, except for something to garnish, stir in.
4
Pour the bresso sauce over the medallions about 10 minutes before the end of the cooking time.
5
Sprinkle medallions with the rest of the parsley. Serve with baguette and a colourful salad.