Baked pork fillet à la Stroganoff

Ingredients for 6 servings:

• 2 pork fillets
• 3 shallots
• 500 g mushrooms (champignons or porcini mushrooms)
• 150 ml vegetable broth or meat broth
• 2 gherkins, firm, cut into small cubes
• ½ apple, sour, cut into small cubes
• 125 ml cream or crème fraîche
• 100 g grated cheese (Tête de Moine, Emmental or Gouda)
• 2 garlic cloves
• some white wine, to deglaze
• some Worcestershire sauce
• n. B. Herbs of Provence
• e.g. salt and pepper
• possibly sauce thickener, for thickening, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

A particularly delicious variation of baked pork fillet. A favorite recipe for the whole family.

Cut the pork fillet into thin slices (approx. 1-1.5 cm thick) and sear briefly and vigorously in a pan until lightly browned. Place the fillet slices in a casserole dish. Then, fry the shallots and garlic in the pan, loosen the liquid with white wine, and reduce. Add the mushrooms and sauté for about 5 minutes. Add the cream, meat broth, cucumber pieces, apple, and seasoning. Bring to a boil briefly, then add everything to the casserole dish with the fillet slices. Sprinkle with the cheese and place in a preheated oven at 160°C (convection oven or top/bottom heat) for about 20 minutes, until the cheese is nicely browned. It’s not usually necessary to thicken the sauce, or I let the liquid reduce a little. If you prefer a thicker texture, you can add a little more sauce.