Summary

Ingredients

• 800 g pork fillet (s) in one piece (possibly 2 fillets)
• 800 g zucchini
• 250 g mushrooms, quartered
• 1 small onion (s), chopped
• 2 cloves garlic, chopped
• 2 tablespoon olive oil
• 0.5 dl ½ vermouth (Noilly Prat)
• 1 ½ dl white wine
• 1 ½ dl broth
• 1 cup crème fraîche (approx. 80 g)
• 75 g cheese (Schabzier) or Parmesan
• 1 tablespoon mustard for the vegetables
• 2 tablespoon mustard, coarser for the meat
• 1 bunch chives, cut into rolls
• Salt and pepper from the mill
• Butter for the mold

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Instructions

1. Cut the zucchini into approx. 1 cm thick slices. Heat 1 tablespoon of olive oil and sweat the onions and garlic in it. Add the mushrooms and sauté while turning.
2. Deglaze with Noilly Prat, stock and white wine and let simmer for another 5 minutes. Then add the zucchini slices.
3. Rub the Schabziger directly into the crème fraîche and mix with the mustard and chives. Turn off the stove and add the crème-fraîche mixture to the vegetables. Season to taste with salt and pepper and put the vegetables in a well buttered dish.
4. Brush the pork tenderloin with the coarse mustard and fry well all over in the remaining oil, season with pepper and salt, remove and add to the vegetables so that they are embedded in the vegetables.
5. Fry in the oven preheated to 220 ° C for about 20-25 minutes. Cut the fillet into medallions and arrange with the vegetables on 4 plates. If you don`t like Schabziger, you can use Parmesan instead.