Baked pork fillet with mustard and cream crust

Ingredients for 6 servings:

• 2 tbsp margarine
• 800 g onion(s), cut into rings
• 1 shot of wine vinegar
• 2 cups of crème fraîche, approx. 150 g each
• e.g. mustard, approx. 8 – 10 tsp
• salt and pepper
• Sugar
• 1 kg pork fillet(s)
• 16 slice(s) bacon, thinner
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the sauce, sauté the margarine and onion rings for about 5 minutes, until the onions are almost soft. Add a splash of wine vinegar and continue stirring until the liquid has evaporated. Stir the 2 cups of crème fraîche into the onions and simmer for another 5 minutes. Then mix in the mustard and season with salt, pepper, and a pinch of sugar. Season the pork fillet with salt and pepper. Wrap the bacon around the meat. Then place the meat and ham parcels in a greased baking dish. Spread the onion and mustard mixture on top. Bake in a hot oven at approx. 200°C (top/bottom heat) for about 40-45 minutes.