Pork fillet baked in bacon with cream cheese sauce

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 600 g pork fillet(s)
• 12 slices of bacon
• 1 tbsp mustard, hot
• 2 tbsp butter
• 250 g cream
• 150 g cream cheese with herbs of Provence
• 1 serving of cream cheese spread, corner
• 2 tbsp peppercorns, green, pickled
• some parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onion and slice into rings. Wash the meat, pat dry, and cut into 12 slices. Wrap each medallion with a slice of bacon and brush with mustard on each side. Grease an ovenproof skillet or shallow roasting pan with 1 tablespoon of butter. Distribute the onions in the pan and place the medallions on top. Add 1-2 tablespoons of butter in small pieces. Cook in a preheated oven at 175°C (convection oven) for about 30 minutes. Heat the cream, cream cheese, processed cheese, and peppercorns until the cheese has melted. Wash, pick, and finely chop the parsley and add it to the sauce. After the medallions have cooked for about 30 minutes, pour the sauce over them. Bake for another 10 minutes. Serve with a mixed salad and baguette.