John Myers
Ingredients for 4 servings:
- 750 g pork fillet(s)
- 3 tbsp oil
- 1 bunch mixed herbs (alternatively 2 tsp dried Italian herbs)
- 200 ml meat broth
- 100 g herb cream cheese, 20% fat
- 100 g crème fraîche or sour cream
- 2 garlic cloves
- Nutmeg, grated
- some lemon juice
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Wash the pork fillet, pat dry, and remove any skin and fat. Season the meat with salt, pepper, and nutmeg. Heat the oil in a large pan and sear the meat all over, then cover and cook over low heat for 15 minutes. Meanwhile, rinse the herbs, pat dry, pluck the leaves from the stems, and finely chop. Remove the meat from the pan, cover, and keep warm. Add the meat to the meat broth to loosen the cooking juices. Stir in the herb cream cheese and crème fraîche. Peel the garlic and press it in. Simmer the sauce for 3 minutes, season with salt, pepper, and lemon juice, and stir in the herbs. Return the fillet to the sauce with any meat juices that have run out, and let it simmer for another 3 minutes. Cut the fillet into ½ cm thick slices, arrange fan-shaped on plates, and top with the herb sauce. Serve with brown rice or spaetzle.
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