Baked pork fillet with onion and mustard crust

Ingredients for 4 servings:

• 400 g onion(s)
• 1 tbsp butter or margarine
• 1 shot of vinegar (white wine vinegar)
• 1 cup crème fraîche
• 5 tsp mustard, hot, grainy
• ½ tsp salt and pepper
• 2 pinches of sugar
• 600 g pork fillet(s)
• some sweet paprika powder
• 16 slices of Black Forest ham

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and halve or quarter them, depending on their size, and cut them into not too thick pieces. Heat the butter or margarine in a large pan. Add the onions and sauté over medium heat for 5 minutes, stirring constantly, until they are just beginning to soften. Add the white wine vinegar and continue stirring until the liquid has evaporated. Stir the crème fraîche into the onions and simmer uncovered over low heat for another 5 minutes. Then mix in the mustard and season the mixture with half a teaspoon of salt, 2 pinches of sugar, and a little pepper. Set the pan aside and let the onion mixture cool slightly. Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit). Trim the fat and tendons from the pork fillet with a sharp knife. Cut the fillet into 2 cm thick slices. Flatten the slices slightly with your hand and season with salt, pepper, and paprika. Place a slice of ham around each slice of fillet. Then place the parcels in a baking dish. Spread the cooled onion mixture over the fillet slices. Bake in the casserole dish on the middle rack of the oven for 40 minutes.