Pork medallions wrapped in bacon in mushroom and onion cream sauce

Ingredients for 4 servings:

• 1 pork fillet(s)
• some paprika powder
• 1 package of breakfast bacon
• 2 small onions
• 300 g mushrooms
• possibly garlic powder if needed
• 1 shot of white wine
• 1 cup of sour cream, approx. 150 g
• 1 cup of cream, approx. 200 g
• 1 ½ tsp broth, granulated
• 1 tbsp chives, frozen or fresh
• 100 g Emmental cheese, grated
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, from the oven

Trim the pork fillet and cut into 6-8 medallions, each about 4-5 cm thick. Season with salt, pepper, and paprika. Be careful with the salt, as the bacon already contains salt. Then wrap each medallion with one or two slices of bacon. Briefly fry in a pan over high heat until the bacon is lightly browned and wraps around the meat. Place the medallions in a casserole dish. Slice the onions and thinly slice the mushrooms, and fry both in the same pan in the same fat. Season with a little salt and, if desired, a little garlic powder. Once everything has taken on some color, deglaze with white wine and reduce slightly. Pour everything over the medallions. For the sauce, mix the sour cream with the cream, granulated stock, chives, salt, pepper, and Emmental cheese in a bowl and pour over the medallions. Bake in a hot oven at 180°C (top/bottom heat) for about 15-20 minutes, until the cheese is nicely browned. I serve it with spaetzle and croquettes.