Cut the pork fillet into even medallions and plate lightly. Season with salt, pepper and paprika. Fry briefly and keep warm.
Deglaze the roast residue with cream, add cheese and stir until it has dissolved. Stir in about 1 tablespoon mustard. Let the whole simmer until it has a creamy consistency.
Put the meat in a baking dish, pour the sauce over it and bake in the oven at 180 ° for about 10 minutes.
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