Pork fillet Karola

Ingredients for 2 servings:

• 1 pork fillet(s), approx. 500 g
• e.g. Clarified butter or oil for frying
• 5 small onions
• n. B. water
• 200 ml cream
• salt and pepper
• 1 tsp peppercorns, pink
• 1 tsp rosemary
• 1 tsp thyme

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 1 hour 45 minutes

Wash the pork fillet and dry it with kitchen paper. Remove any silver skin all around with a sharp, narrow knife. If the fillet is too long for the pot, divide the meat. Peel and quarter the onions. Heat the clarified butter or oil in a saucepan and sear the fillet vigorously all over. Add the quartered onions. Fry until the onions have a nice roasted aroma and are golden brown. Deglaze with water, adding as much as you like; the meat should be about two-thirds submerged in the water. Season generously with salt and pepper, bring to a boil, and simmer very slowly on low heat. After about 45 minutes, remove the meat and cut into thumb-thick slices. Add the cream to the sauce. Grind the peppercorns, rosemary, and thyme thoroughly, then add them. Return the meat slices to the saucepan and simmer on the lowest heat for about half an hour. The onions should be really soft and falling apart. Let everything cool and refrigerate. The next day, reheat everything slowly. Season the sauce again and strain through a sieve if desired. This is the fillet of my childhood. For what I’m cooking today, the fillet has been in the pot too long. But my mom, Karola, swears by it. She didn’t use any seasonings other than pepper and salt. Since I don’t eat poultry or fish, we always had this fillet pot at Christmas, and always for myself. I ate it for two days and always had to defend my pot from those who just wanted to try it.