Herb fillet pot

Ingredients for 6 servings:

• 2 pork fillets
• 3 cups of cream
• ½ bunch parsley
• ½ bunch of dill
• Marjoram or oregano, fresh
• 1 tbsp paprika powder
• 1 tbsp curry powder
• salt and pepper
• 1 point bacon
• Mustard
• 500 g mushrooms
• 100 g cheese (Gouda)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Guest dish with lots of fresh herbs

Wash the pork fillet, trim off fat, and cut into medallions. Lightly season each medallion with salt and pepper and wrap it in a slice of bacon. Spread a thin layer of mustard on the top and bottom. Place the medallions in a casserole dish. Mix the cream with paprika and curry. Season with salt and pepper if desired, but not too much, as the flavor of the herbs should be present, and the bacon is salty. Finely chop the mushrooms and arrange them on and between the medallions. Spread the fresh, chopped herbs over the meat and pour the sauce over them. Sprinkle with a little cheese (just a little, this isn’t meant to be a casserole). Bake in the oven at 200°C/fan for 50 minutes. Fresh baguette goes well with this, as do croquettes or pasta. I’ve also used less cream, using 2 cups of cream, milk, and 1/2 cup of sour cream instead. The sauce will then be very runny, but it doesn’t detract from the flavor.