Summary

Ingredients

• 2 pork fillet (s)
• 1 bunch parsley, smooth
• 2 cups crème fraîche
• 1 tablespoon jelly, currant
• 0.5 ½ bottle port wine
• 1 packet ribbon noodles
• 2 glasses mushrooms, whole (fresh ones would not be an advantage in terms taste)
• 0.5 ½ cup broth
• Flour
• pepper
• salt
• Clarified butter
• parsley

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Instructions

1. Cook ribbon noodles.
2. Cut the meat into medallions.
3. Mix the flour, pepper and salt and turn the meat in it. Heat clarified butter in a roaster, fry the meat on both sides and take out.
4. Fry the drained mushrooms in the frying fat. Then add the meat again. Pour in the broth and port wine. Bring to the boil, stir in the currant jelly and add the creme fraiche over a low heat. Finished!
5. Serve with ribbon noodles and garnish with parsley