Pork fillet in port wine sauce with shallots and mushrooms

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 300 g mushrooms, brown
• 2 shallots
• 1 garlic clove(s)
• 150 ml port wine, strong
• 150 ml veal stock
• salt and pepper
• some olive oil
• possibly tarragon, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the pork fillet into not-too-thin slices, fry briefly in hot olive oil, and set aside. Quarter the mushrooms and fry in the hot oil until the liquid has evaporated. Finely dice the shallots and garlic and add to the mushrooms, frying briefly. Deglaze the dish with the port wine and simmer slightly. Pour in the veal stock and reduce the sauce with the lid uncovered until it thickens slightly. Add the pork fillet, toss everything together again, and season with salt and pepper. If you like, add some freshly chopped tarragon. This dish goes well with tagliatelle and a quick stir-fry of vegetables, for example. The dish tastes even better with veal fillet, but that’s not always available here.