Baked pork fillet with mushroom cream sauce

Ingredients for 6 servings:

• 800 g pork fillet(s)
• 400 g herb cream cheese, double cream
• 500 g mushrooms
• 200 ml cream
• 250 ml broth
• 100 ml white wine
• 50 g bacon, diced
• 1 tbsp mustard
• 300 g Gouda, grated
• ½ bunch parsley
• e.g. Worcestershire sauce
• Salt
• pepper
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Incredibly delicious!

Trim the meat and pat dry. Cut into thin slices. Heat a little oil in a pan and sear the meat in batches, season with salt and pepper, and immediately place in a casserole dish. Trim and slice the mushrooms. Add diced bacon to the frying fat and fry until crispy. Add the mushrooms and fry briefly. Season with salt and pepper and add everything to the meat in the casserole dish. For the sauce, mix the stock, white wine, cream cheese, mustard, and Worcestershire sauce well with a hand blender, season with salt and pepper, and pour over the meat. Sprinkle with cheese and bake at 180°C (fan oven) for 30-40 minutes, until the cheese has formed a fine brown crust. Sprinkle with finely chopped parsley and serve. Serve with rice.