Summary

Ingredients

• 400 g pork fillet (s)
• 1 medium onion (s)
• 500 g broccoli, frozen
• 250 ml vegetable stock
• 100 ml Cremefine, for cooking
• 2 teaspoons mustard, less if you like
• 1 pinch (s) sugar
• 1 tablespoon white wine vinegar
• 2 teaspoons flour
• some oil
• salt and pepper

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Instructions

1. Thaw broccoli.
2. Heat the oil in a coated pan. Cut the pork fillet into medallions approx. 3-4 cm thick and fry for about 3 minutes on each side. Take out of the pan and keep warm.
3. Fry the onion in the frying fat, then add the broccoli florets. Dust with the flour and sweat briefly. Deglaze with the broth and white wine vinegar and bring to the boil. Then stir in cremefine, mustard and sugar and cook on medium heat for about 5 minutes. Stir occasionally.
4. Put the pork fillet in the sauce, let it steep for a moment and season with salt and pepper.
5. Potatoes or croquettes also taste good.