Cream fillet pan

Ingredients for 4 servings:

• 400 g dumplings (mini dumplings, ready-made product)
• 600 g pork fillet(s)
• 2 tbsp oil
• 400 g carrot(s)
• 300 g sugar snap peas
• 1 tsp vegetable broth, instant
• 75 g cream
• Salt
• pepper
• 300 ml water

Instructions

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

Cook the mini dumplings in boiling water over medium heat according to the package instructions. Remove from the pan and drain. Wash the pork fillet, pat dry, and cut into medallions. Heat the oil in a large pan. Sear the medallions on both sides and season with salt and pepper. Remove from the pan and keep warm. Peel and wash the carrots, and slice diagonally into thin sticks. Wash the snow peas. Add both to the hot frying oil and fry briefly. Add 300 ml of water, bring to a boil, and stir in the vegetable stock. Cover and cook over medium heat for about 10 minutes. Add the cream, medallions, and mini dumplings to the vegetables and heat through. Season the fillet pan with salt and pepper and serve immediately.