Pork fillet in bresso sauce

Name: Pork fillet in bresso sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vegetable Onion; 12 (à 50 g) Pork tenderloin medallions; 12 discs Bacon; 1 TABLESPOON spicy mustard; 250 g Whipped cream; 150 g F; 1 (62,5 g) Corner Cream and Processed Cheese; 2 TABLESPOONS pickled green peppercorns; 1 collar Parsley; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vegetable Onion
12 (à 50 g) Pork tenderloin medallions
12 discs Bacon
1 TABLESPOON spicy mustard
250 g Whipped cream
150 g F
1 (62,5 g) Corner Cream and Processed Cheese
2 TABLESPOONS pickled green peppercorns
1 collar Parsley
7-10 Tbsp Grease

Directions

1
Peel onion and cut into rings. Grease an ovenproof pan or flat roasting pan and spread onions in it. Wash the meat, dab dry and wrap a slice of bacon around each.
2
Spread mustard on each side and spread on the onions. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. For the sauce, heat up cream, cream cheese, processed cheese and pepper.
3
Wash the parsley, shake dry, pluck the leaves from the stalks, chop and add to the sauce, except for a little garnish. 10 minutes before the end of cooking time, pour the cheese sauce over the medallions. Sprinkle with parsley.