Ute's pork fillet with broccoli in a light mustard sauce

Ingredients for 2 servings:

• 400 g pork fillet(s)
• 1 m.-sized onion(s)
• 500 g broccoli, frozen
• 250 ml vegetable stock
• 100 ml Cremefine, for cooking
• 2 tsp mustard, less if desired
• 1 pinch(s) of sugar
• 1 tbsp white wine vinegar
• 2 tsp flour
• some oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

WW suitable

Thaw the broccoli. Heat the oil in a non-stick pan. Cut the pork fillet into medallions about 3-4 cm thick and sear for about 3 minutes on each side. Remove from the pan and keep warm. Brown the onion in the frying fat, then add the broccoli florets. Dust with flour and sauté briefly. Deglaze with the stock and white wine vinegar and bring to a boil. Then stir in the Cremefine, mustard, and sugar and simmer over medium heat for about 5 minutes, stirring occasionally. Add the pork fillet to the sauce, let it simmer briefly, and season with salt and pepper. Serve with potatoes or croquettes.