Pork fillet with mushroom cream sauce and Grana Padano crust

Ingredients for 4 servings:

• 1 medium-sized pork fillet(s) (500 g)
• ½ vegetable onion(s)
• 250 g mushrooms, fresh
• 1 cup of cream (200 g)
• 300 ml vegetable stock
• 2 tbsp mustard
• 3 garlic cloves
• 2 tbsp, heaped herbs, approx., use as needed and as desired
• 150g Grana Padano
• 60 g butter
• 2 tbsp wheat flour
• 1 tsp curry powder
• n. B. salt and pepper, black
• e.g. paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the pork fillet into approximately 3 cm thick slices and dice the onion. Heat a pan and melt some of the butter. Add the pork fillet first, then the onions to the pan. Turn the pork fillet over once when it’s browned to your liking. Heat a second pan and melt the remaining butter. Clean and slice the mushrooms, add them to the pan, fry until crispy, and season with salt, pepper, and paprika to taste. Turn the mushrooms over occasionally. Remove the pork fillet from the pan and place it in a casserole dish. Sprinkle the broth with the curry powder and whisk to combine. Add the cup of cream, the vegetable broth, and the mustard to the pan, press in the garlic cloves, and bring to a boil. Season the sauce with salt, pepper, and paprika to taste and garnish with herbs for a more pleasing appearance. Add about 1/5 of the Grana Padano cheese to the sauce and bring it to a boil again. Dust the mushrooms with wheat flour and roast them again. Then add the mushrooms to the sauce. Pour the entire sauce and mushrooms into the casserole dish over the meat. Sprinkle the pork fillet with the remaining cheese. Bake the meat at 180°C (convection oven) for about 10-15 minutes until golden brown. This goes well with spaetzle or rice, for example. Notes: If you have fresh vegetable broth, please use it; instant broth will work in a pinch. For herbs, I like to use the “8 Herbs” blend from the freezer.