Pork fillet in sherry cream sauce

Ingredients for 4 servings:

• 700 g pork fillet(s), two equal parts
• 250 ml Sherry, semi-dry
• 250 ml veal stock or broth
• 1 tsp sautéed thyme
• ½ tsp rosemary
• 1 bay leaf
• 1 tbsp tomato paste
• 1 clove(s) garlic
• 1 tbsp flat-leaf parsley
• 200 ml cream
• Sauce thickener
• Salt
• Pepper, freshly ground
• Paprika powder, sweet
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the pork fillet, pat dry, and trim any fat. Rub with salt, pepper, and paprika. Heat the oil in a roasting pan and sear the fillet on all sides. Remove the meat and deglaze the pan with the sherry, bring to a boil briefly, and add the stock (or broth). Stir in the thyme, rosemary, bay leaf, garlic clove, and tomato paste. Return the meat (with its juices) to the pan and simmer with the lid on for about 40 minutes. Then remove the meat and keep warm in aluminum foil, add the cream and parsley, and bring to a boil. Thicken with a sauce thickener. Remove the garlic clove and bay leaf, and season with salt and pepper if desired. Cut the meat into portions and serve with the sauce. I recommend croquettes, a green salad, and a vegetable side dish of your choice.