Pork fillet with mushroom cream sauce

Ingredients for 3 servings:

• 400 g mushrooms, fresh or from the jar
• 750 g pork fillet(s)
• 200 ml cream
• 2 onions
• garlic powder
• Salt and pepper, white and black
• possibly feta cheese
• 1 tsp curry powder
• Thyme
• possibly wine, white
• Oil for frying
• 1 ½ tbsp lard
• 3 tbsp flour
• 200 ml water
• possibly crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for lovers of thyme

First, cut the pork fillet into approximately 2 cm thick slices. Heat the oil and lard in a pan and slowly sear the unseasoned fillets on the first side (approx. 2 minutes). Turn the fillets over, season the now-top side generously with pepper, salt, and garlic powder. Sprinkle with thyme. Turn the fillets over again and season the other side generously. Only start seasoning after the fillets have seared. Remove the undercooked fillets from the pan and place them in a casserole dish. For the sauce, briefly fry the diced onions in the liquid from the same pan until translucent (without cleaning them first). Wash and slice the mushrooms, and add them to the onions to sear. Add the flour, sauté, and deglaze with water and cream. Bring this sauce to a boil and season generously with pepper, salt, garlic, about 1 teaspoon of curry powder, and thyme. Of course, you can also add white wine and crème fraîche to taste. The sauce should be a bit thicker. Finally, pour the sauce over the fillets. Sprinkle with a few feta cubes, if desired. Bake everything in the oven at approximately 200°C for 20-30 minutes, until the fillets are cooked through and the sauce is simmering. Serve with rice and a tomato and cucumber salad.