Pork fillet in a shepherd's pot

Ingredients for 2 servings:

• 1 pork fillet(s)
• 1 Camembert(s) 60% fat
• 300 g mushrooms
• 1 bunch of dill
• 1 bunch of parsley
• 200 g whipped cream
• 250 ml meat broth (instant)
• Butter or margarine
• Flour
• Salt
• pepper
• wine, white
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the fillet and sear, seasoning with salt and pepper. Place the meat in a Roman pot or casserole dish, which must be covered with foil. A covered pot is best. Clean and sauté the mushrooms, then add them to the fillet. Remove the rind from the Camembert, cut them into slices, and cover the mushrooms with them. Finely chop the dill and parsley and scatter them over the meat. Boil the meat broth. Make a light roux from the butter and flour, then deglaze with the meat broth. Add the white wine and lemon juice, and bring to a boil. Pour the sauce over the meat. Make sure everything is covered. Bake in the oven at 200°C for about 40 minutes.