Pork fillet "Holstein style"

Ingredients for 2 servings:

• 300 g mushrooms, whole heads (in a can or jar)
• 400 g pork fillet(s)
• Salt
• Pepper, freshly ground
• olive oil
• 1 sprig(s) lemon thyme
• 1 sprig(s) tarragon
• 250 g peas, young (in can or jar)
• 125 g cream
• 1 tbsp mustard, medium hot
• 1 pack of sauce (cream sauce)

Instructions

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

Drain the mushrooms, reserving any liquid and making up to 300 ml with water. Then pat the pork fillet dry, season with salt and pepper, and sear all over in heated oil. Wash the herb sprigs, shake dry, and add them. Pour in the mushroom stock, cover, and simmer for about 30 minutes. Drain the peas. Bring the cream and mustard to a boil, reducing slightly. Add the peas, heat through, and season with salt and pepper. Remove the pork fillet from the sauce and keep warm. Stir in the cream sauce powder and bring to a boil. Now add the mushrooms and heat through. Finally, slice the pork fillet and serve on plates with the sauce and peas. Homemade Swabian spaetzle or egg spaetzle from the refrigerated section make an excellent side dish.