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baked pork meat with onion-mustard marinade

BIO Index*:
Regional Index*:

Ingredients (10 portions)

Name Quantity Organic Region Season
pork loin 1.0 kg   Germany  
bacon (33 slices) 460.0 g   Germany  
onions 1.3 kg   Germany   7 - 10
mustard 65.0 g   Germany  
wine vinegar 5.0 ml   Germany  
creme fraiche 600.0 g   Germany  
sugar   Germany  
iodised salt   Germany  
black pepper   Not Regional  
*Ingredients with zero quantity or anorganic ingredients are not counted in the index


Peel the onions, cut them into slices and braise it lightly with frying oil in a pan for 5 minutes. Now add the wine vinegar and stir it until it is vaporised. Then stir in the creme fraiche and simmer it for another 5 minutes. Now stir in the mustard and season it with salt, black pepper and sugar. While it is simmering, cut the meat in 10 slices salt and pepper them a little and wrap them with the bacon slices. Now sauté the meat in the pan shortly from both sides and put them afterwards in a ligthly greased casserole dish. Baste the meat with the onion-mustard-sauce and bake it in the oven at 200°C for 45 minutes. As side dish it is best to serve rice or baguette and a green salad.