This dish is a gem from the early '90s—a family recipe passed down from a German friend. It's called Schweinelende in Senfkruste and I’ve never come across anything quite like it since, and it doesn’t seem to exist online either. In fact, I couldn’t even find a photo that matched—so this one was generated by ChatGPT! It’s not exactly what it looks like, but it’s close. The real version is a bit more rustic.
Ingredients for four servings:
- 600 g pork tenderloin
- 16 thin slices of bacon or pancetta
- 1 large onion
- A splash of white wine vinegar
- 200 g crème fraîche
- 5 teaspoons mustard
- Salt and pepper
Instructions:
Finely dice the onion and sauté in a butter until soft and translucent. Deglaze with a splash of white wine vinegar and stir until the liquid evaporates.
Add the mustard and crème fraîche, stir to combine, and simmer briefly until slightly thickened. Let the mixture cool a bit.
Cut the pork tenderloin into 16 medallions and season with salt and pepper.
Lay out the bacon slices on a parchment-lined baking sheet. Place one medallion on each slice, then top each with a spoonful of the mustard-onion mixture.
Bake in a preheated oven at 425°F for about 15 minutes, until the pork is cooked through and the topping is golden.