Pork fillet with a cream and mushroom sauce

Ingredients for 2 servings:

• 200 g pork fillet(s)
• 150 g mushrooms, e.g., fresh champignons
• 2 onions
• 1 large garlic clove(s)
• 1 tbsp tomato paste
• 150 ml vegetable stock
• 150 ml cream, possibly a dash more
• 1 tsp brown sugar
• 1 shot of white wine
• salt and pepper
• garlic powder
• 1 handful of parsley
• Rapeseed oil or clarified butter for frying
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cut the pork fillet into 2-3 cm thick slices. Sear in a hot pan in clarified butter or rapeseed oil for 2-3 minutes on each side. Season the slices with salt and pepper as you turn them over, then remove them. Slice the onions into rings and finely chop the garlic. Add a little more oil to the pan and fry the onions and garlic. Briefly fry the tomato paste and then add the mushrooms. Add a little more oil if necessary. Dust the pan with flour and fry briefly. Add the vegetable stock, cream, and white wine. Add the fillet pieces with parsley and sugar. Season everything with salt, pepper, and, if desired, a little more garlic powder. Simmer the fillet with the lid on for 20 minutes over low heat until the sauce thickens slightly. This goes very well with pasta. Have fun trying it out.