Fillet pot

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 400 g carrot(s)
• 3 stalk(s) leeks
• 400 g broccoli
• 250 ml vegetable stock
• 2 tsp sunflower oil
• 1 cup crème fraîche
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Clean and peel the vegetables. Cut the carrots and leeks into approximately 5 cm wide pieces. Cook the carrots and leeks one after the other in the vegetable stock for about 10 minutes and drain. Retain the cooking water. Divide the broccoli into florets and cook in the vegetable stock for about 5 minutes, then drain. Skin the fillet and cut into medallions. Brown in a non-stick pan for 1 minute on each side. Deglaze the cooking fat with the vegetable stock and stir in the crème fraîche, season with salt and pepper. Season the fillet with salt and pepper. Grease a baking dish with oil. Line one row with leeks, the next row with medallions, then the carrots, more medallions, and finally the broccoli. Pour the sauce over the whole thing. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Spätzle goes well with this.