John Myers
Ingredients for 4 servings:
- 1 kg pork fillet(s)
- 1 kg mushrooms
- 2 small onions
- 2 cups cream or Cremefine, 15% fat
- 1 stock cube
- salt and pepper
- Paprika powder, sweet
- 2 large Camembert(s), 45% fat
- some cornstarch
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cut the fillet into slices approximately 1 cm thick. Slice the mushrooms and dice the onions. Sear the mushrooms, then sear the fillet on all sides in the same pan. Layer both in a casserole dish. Now fry the onions and deglaze with the cream and an equal amount of water. Add the stock cube, bring to a boil, and season generously with salt, pepper, and paprika. Thicken the sauce with a little cornstarch and pour over the meat. Slice the Camembert and arrange evenly on top. Bake in an oven preheated to 200°C (top/bottom heat) for about 30 minutes. The Camembert should have a crust. Serve with rice or spaetzle. It tastes even better if prepared the day before and let it rest. Place the Camembert on the pan just before baking.
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