Pork fillet casserole with mushrooms

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 m.-sized onion(s)
• 400 g mushrooms, fresh or from the jar
• 1 leek(s)
• 600 g potatoes, waxy
• 150 g mountain cheese or another type, grated
• 350 ml vegetable stock
• 1 cup of cream, approx. 200 ml each
• 1 tbsp, leveled cornstarch
• 2 sprigs of thyme
• salt and pepper
• 4 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Wash and peel the potatoes and cut into 2 cm cubes, then boil in salted water until al dente, drain and allow to evaporate. In the meantime, wash and trim the leeks and cut them into rings. Trim the mushrooms and cut them into quarters, roughly the size of the potatoes. Peel and finely dice the onions. Preheat the oven to 180 degrees Celsius (convection oven). Add 2 tablespoons of oil to a deep pan and heat. Fry the onion, mushrooms and leeks. Add the chopped or ground thyme and season the vegetables with salt and pepper. Pour in the stock and cream and simmer for 3 minutes. Mix the cornstarch with a little cold water according to the package instructions and use this to thicken the sauce. Add the potatoes, mix well and transfer everything to a casserole dish. Note: The casserole dish should have a capacity of at least 4 liters. Cut the fillet into 8 small medallions, flatten them slightly, and season with salt and pepper. Heat the remaining oil in a pan and sear the medallions on both sides. Then arrange the meat on top of the vegetables and sprinkle with grated cheese. Bake the pork fillet casserole in the oven for about 20 minutes.