Pork tenderloin au gratin

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Onions peel, halve and cut into thin slices. Heat the fat in a large frying pan, fry over medium heat for 5 minutes while turning until transparent. Stir in vinegar and simmer for 1-2 minutes. Stir in crème fraîche and simmer everything over a low heat for 5 minutes. Stir in mustard and season to taste with pepper, sugar and a little salt.

2. 2

   Wash the fillet, dab dry and cut into 12-16 medallions. Press flat with your hand and season with pepper and paprika. Fold the slices of bacon 1x so that they are slightly larger than the fillet. Put 1 medallion on 1 bacon slice each. Then put them on the baking tray. Spread the onion mixture evenly on the meat. Bake on the middle shelf of the preheated oven (electric: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Wash parsley, dab dry and chop finely. Sprinkle over the meat.

3. 3

   Then put them on the baking tray. Spread the onion mixture evenly on the meat. Bake on the middle shelf of the preheated oven (electric: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Wash parsley, dab dry and chop finely. Sprinkle over the meat. Serve with salad and toasted bread

4. 4

   If you like, you can also cut the medallions a bit thicker and fry them in oil for 2-4 minutes before gratinating

Nutrition Facts

KCAL
510 kcal

CARBS
7 g

FATS
34 g

PROTEINS
41 g