Pork fillet wrapped in bacon "Rübenberger style" with mustard and onion sauce

Ingredients for 4 servings:

• e.g. rapeseed oil
• 1 piece(s) butter
• 1.2 kg pork fillet(s)
• 24 slices of bacon
• 1 piece(s) butter
• 4 medium-sized onions, cut into thin half rings
• 2 slice(s) bacon, cut into small pieces
• 2 large garlic cloves, more if necessary or to taste
• 1 tbsp, heaped tomato paste, double concentrated
• 3 tsp, heaped wheat flour type 550
• 750 ml vegetable stock
• 1 tbsp, heaped mustard, medium hot
• 1 pot of crème fraîche with herbs, approx. 150 g
• 1 tsp, heaped paprika powder, sweet
• 1 pinch of white pepper
• 1 pinch(s) pepper, coarsely ground, more if necessary or to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Pat the pork fillet dry and remove any silver skin, if necessary. Cut eight nice medallions from the fillet and wrap each with three slices of bacon. I usually need about 24 slices of bacon for this. Preheat the oven to 150°C fan/convection oven. Heat a non-stick pan and melt a little rapeseed oil and a knob of butter. When the oil or butter is hot, sear the medallions on all sides until the bacon shrinks, becomes firm, and turns a nice brown color. Once all the medallions are seared, place them in a baking dish and insert a meat thermometer into the thickest piece. Roast in the preheated oven on the middle rack until an internal temperature of approximately 75-77°C is reached. Remove the fillet from the oven and let rest. Add the onions to the still-hot pan and sear briefly. Use the drippings from the meat to brown the onions and the sauce nicely. Reduce the heat slightly and add the garlic and the remaining bacon. If there isn’t enough fat left, add a knob of butter. When the onions, garlic, and bacon are translucent and browned, stir in the tomato paste and fry. Sprinkle the flour over the onions and sauté briefly. Deglaze with the vegetable stock and add the mustard. Increase the heat back to maximum. Bring to a boil, stirring vigorously with a whisk. Then reduce the heat and simmer for a few minutes. After a few minutes, when the sauce has thickened, add the crème fraîche and seasoning and continue to simmer over low heat until the sauce thickens. Finally, season the sauce to taste. Salt shouldn’t be necessary, as there’s enough bacon and vegetable stock. The side dishes can be varied. My family chose cauliflower and hash browns for this recipe.