Pork fillet à la Leilah on a bed of vegetables

Ingredients for 4 servings:

• 2 pork fillets
• 3 tbsp butter
• salt and pepper
• 250 g ham (Katenschinken), diced
• 2 tbsp mustard, medium hot (or more)
• 250 g carrot(s), sliced
• 500 g onion(s), in rings
• 250 g leek, in rings
• 375 ml white wine (more if desired)
• 375 ml vegetable stock (more if needed)
• 1 cup crème fraîche
• 1 cup of cream
• 1 cup cream cheese spread
• nutmeg
• salt and pepper
• rice
• vegetable broth
• curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the pork fillet whole in a pan in butter until browned all over, place in a buttered casserole dish, and season well on all sides with salt and pepper. Fry the diced ham in the pan’s cooking juices until crispy, add the mustard, carrot slices, and braise. Add the onion rings and leek rings. Deglaze with white wine and stock, and season to taste. Stir in the crème fraîche, cream, and cream cheese spread, season with nutmeg, and pour over the fillet. Bake in a covered oven at 200°C for about 30 minutes. Place the fillet on a plate, keep warm, and let rest. In the meantime, season the vegetables to taste, arrange on plates with rice, slice the fillet, and serve. Tip: I always cook the rice in vegetable stock with a touch of curry; it tastes spicier that way.