Pork salmon with mushrooms

Ingredients for 3 servings:

• 800 g pork salmon
• 200 g mushrooms
• 500 ml vegetable stock
• 200 g crème fraîche
• 1 tbsp tomato paste
• Salt and pepper, freshly ground
• Paprika powder, hot
• 1 onion(s)
• 100 ml wine, e.g. rosé wine
• 1 tbsp butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Season the pork loin with salt, fresh pepper, and paprika. In an ovenproof pot, sear the pork loin in 1 tablespoon of butter for about 90 seconds on each of its six sides. Then add the finely chopped onion and mushrooms and sear briefly. Deglaze everything with stock. Add the tomato paste and season with salt and pepper. Place the pot in an oven preheated to 200°C (top/bottom heat). Cook the meat for about 50 minutes, turning the roast every 10-15 minutes. Then return the pot to the stovetop. Remove the meat and slice it. Add the crème fraîche and wine to the sauce. Thicken the sauce with a little flour if necessary and season to taste. Then return the meat to the sauce. Serve the roast with spaetzle or tagliatelle.