Pork strips with thyme

Ingredients for 6 servings:

• 1 kg pork (roast pork)
• 50 g margarine or clarified butter
• 500 g shallot(s)
• 200 ml broth, can also be instant
• 250 g crème fraîche
• 2 bunches of thyme
• Pepper, black from the mill
• Salt
• 1 tsp mustard, medium hot
• 1 jar white wine, dry, or some Noilly Prat

Instructions

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

one of my most frequently made standard recipes

First slice the lobster roast, then cut it into thin strips. Brown it vigorously in batches in hot fat, seasoning with salt and pepper while browning. Brown the peeled and thinly sliced ​​or stripped shallots either in the frying fat at the end or with the individual portions of meat. Return everything to the roasting pan and briefly sauté 1.5 bunches of the picked thyme, then deglaze with the stock and simmer with the lid closed at medium to low heat for about 20 minutes. Add the crème fraîche, mustard, and wine (or Noilly) and let it simmer for a little longer. Finally, season to taste and sprinkle with the remaining chopped thyme. Serve with tagliatelle and a green salad. This dish is one of my favorites and is always a hit with guests. The strips take on a slightly different flavor if you use fresh, chopped flat-leaf parsley instead of thyme. Since the thyme is very thick, you can usually use just one. Garlic fans can—as I occasionally do—sauté two finely sliced ​​garlic cloves with the meat.