Baked pork fillet medallions à la Marquise

Ingredients for 2 servings:

• 1 pork fillet(s), cut into 2-finger-thick medallions
• Fat for frying and for the dish
• 150 g porcini mushrooms, cut into not too small cubes
• 1 small onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 50 ml Noilly Prat
• 50 ml meat broth
• 1 large tomato(s), pitted and possibly peeled, diced
• 1 tbsp tomato paste
• 200 ml cream
• ½ bunch parsley, flat, finely chopped
• a little chili flakes
• salt and pepper
• oil
• Balsamic vinegar
• cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

This recipe requires fresh or frozen porcini mushrooms, dried mushrooms are not suitable

Season the meat with salt and pepper and sear on both sides. Place in a greased gratin dish. Preheat the oven to 200°C (top/bottom heat). Heat 1 tablespoon of oil in a frying pan and add the mushrooms, frying over high heat. As soon as the juices start to run, add the onion and garlic and fry, but do not allow them to brown. Once the liquid has largely reduced, add the Noilly Prat and the meat stock and reduce by half. Pour in the cream and let the sauce simmer slightly, thickening lightly with cornstarch if desired. Add the diced tomato paste, parsley, and chili powder. Season to taste with salt and pepper and, if desired, a dash of white balsamic vinegar. Pour the sauce over the meat and place the dish in the oven for about 25 minutes. Suitable side dishes: vegetables and pasta, dumplings, or whole grain rice.