Pork fillet wrapped in bacon with onion and cream sauce

Ingredients for 6 servings:

• 6 pork fillets, approx. 500 – 600 g each
• 2 kg onions
• 500 g bacon cubes
• 10 packs of bacon, 100-150 g each
• 5 cups of cooking cream (200 ml each)
• 1 jar beef broth, approx. 400 ml
• 3 kg wavy French fries
• 1 pack of sauce (cream sauce), approx. 3 x 250 ml
• ½ tube(s) tomato paste
• some pepper
• some paprika powder
• some butter
• Water, approx. 750 ml

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

for 6 very good eaters

The amount of meat and French fries is based on 6 very good eaters. Note: The cooking time and time specifications vary depending on the quantity. Peel the onions, halve them, and then thinly slice them. Melt a little butter in a pot or roasting pan. Add the onions and cover. Simmer in the pot for about 15 minutes over medium heat. Stir frequently to prevent the onions from burning. Meanwhile, fry the bacon cubes in a pan. When the onions are soft and have taken on some color, deglaze with water. About 750 ml, so that the onions float slightly. Add the bacon cubes and the beef broth. Also add the packet of cream sauce. Bring to a boil once while stirring, then simmer on the lowest heat, stirring frequently. Note: Due to the quantity, I have omitted a homemade roux here. Gravy also works well as a base. The sauce can also be refined with red wine. While the sauce is simmering, cut the fillets into equal-sized pieces, about 4 cm long. Season with pepper and wrap them in the bacon. I omitted the salt here, as there is plenty in both the bacon and the bacon. Brown the pieces of meat well on both sides in a pan over medium heat. Make sure the meat is almost cooked through without letting the bacon get too brown. You can see this quite clearly in the meat, as it will turn light. Then place the pieces on a baking tray in a preheated oven at about 80°C (top/bottom heat) and let them rest for another 30 minutes; thick pieces need a little longer. Turn the pieces of meat about every 5 minutes so that the meat juices are distributed throughout. While the sauce is resting, finish the sauce. The onions should now be nicely reduced. Add the cream and stir in. Add the tomato paste. Adjust the amount according to the desired consistency and color. Season the sauce with pepper and paprika. If the sauce is too thick, thin it with water and adjust the seasoning if necessary. Once the resting time is over and the sauce is ready, it’s ready to serve. This dish was served with fries. That’s why I didn’t add any salt to the sauce, as fries seasoning is also salty. It also goes very well with spaetzle. P.S.: As mentioned, this dish was calculated for 6 very good eaters, and there was still some leftover. For those who aren’t quite as hungry, please reduce the amount slightly.