Summary

Ingredients

• 400 g mushrooms, fresh or straiht from the lass
• 750 g pork fillet (s)
• 200 ml cream
• 2 onions)
• Garlic powder
• Salt and pepper, white and black
• possibly feta cheese
• 1 teaspoon curry powder
• thyme
• possibly wine, white
• oil
• 1 ½ tablespoon lard
• 3 tablespoon flour
• 200 ml water
• possibly crème fraîche

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Instructions

1. First cut the pork tenderloin into approx. 2 cm thick slices. Heat the oil and lard in a pan and slowly fry the unseasoned fillets on the first side (approx. 2 minutes). After turning the fillets, season the side that is now on top with pepper, salt and garlic powder. Then sprinkle thyme over it. Now turn the fillets again and season the second side properly. Only start seasoning after searing the fillets. Now remove the not yet fully cooked fillets from the pan and place in a baking dish.
2. For the sauce, briefly brown the onions cut into cubes in the stock of the same pan (without cleaning them beforehand). Wash and cut the mushrooms and add to the onions for frying. Add the flour, sweat and deglaze with the water and the cream. Bring this sauce to the boil and season with pepper, salt, garlic, about 1 teaspoon of curry powder and thyme. Of course, you can also add white wine and creme fraiche to taste here. The sauce should be a little thicker.
3. Finally pour the sauce over the fillets. Possibly sprinkle a few feta cubes on top. Cook everything in the oven at approx. 200 ° C for 20-30 minutes, until the fillets are through and the sauce cooks properly.
4. Rice and tomato and cucumber salad go well with this.