John Myers
Ingredients for 4 servings:
- 5 m.-sized onion(s)
- 350 g mushrooms
- 100 g bacon, streaky
- 750 g pork fillet(s)
- 1 tbsp oil
- some oil for the mold
- salt and pepper
- 200 g whipped cream
- 1 tsp broth, clear
- 1 tbsp mustard, medium hot
- 4 tbsp sauce thickener
- ½ bunch parsley
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
easy to prepare – marinate overnight, ideal when guests come
Peel and halve the onions. Clean and wash the mushrooms. Slice everything. Finely dice the bacon. Pat the fillet dry. Brown the meat in 1 tablespoon of oil in a large pan for about 5 minutes on all sides. Season and remove. Fry the bacon in the frying fat. Fry the onion and mushrooms. Stir in 300 ml water, cream, and stock. Bring to a boil and simmer for about 5 minutes. Season with salt, pepper, and mustard, and thicken with a sauce thickener. Place the fillets in an oiled casserole dish or a wide roasting pan (with a lid). Pour the sauce over them. Cover and braise in a preheated oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for about 45 minutes. After 30 minutes, braise uncovered. Wash, chop, and sprinkle the parsley over the meat. Serve with baguette and a salad. Tip: You can also fill the ingredients into the dish the day before and cover and marinate in the refrigerator overnight.
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