Cut the pork fillet into fine, bite-sized slices. Fry the meat in hot oil all around until it is pink or just cooked. Take the meat out of the pan, reduce the meat juice and let it brown. Deglaze with the sherry, reduce a little and then add the cream. Salt and pepper and reduce until the sauce is nice and creamy. Add the meat again and, depending on your taste, add a little more sherry to taste. Serve together with firm-cooked ribbon noodles.
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