Pork fillet in sherry sauce

Ingredients for 4 servings:

• 2 large pork fillets
• 4 tbsp olive oil
• salt and pepper
• 50 g margarine
• 1 bunch of spring onions
• 3 stalk(s) Celery
• 100 ml sherry, dry (fino)
• 500 ml chicken broth
• 250 ml cream
• 400 g tagliatelle pasta
• chili powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trim the fat and tendons from the pork fillet, season with salt, pepper, and chili, and marinate in olive oil for one or more hours. Preheat the oven to 180°C (350°F). Brown the pork fillet in a roasting tin, then return it to the oven for 10 minutes. Slice the spring onions into rings, reserving the fine greens. Thinly slice the celery. Remove the fillet from the oven, place it on a platter, and return it to the oven. Sauté the spring onion rings and celery in the roasting tin until translucent, then deglaze with the sherry. Then pour in the chicken stock, return the pork fillet, and return it to the oven for another 10 minutes. Then remove the fillet. Add the cream to the stock and reduce to the desired consistency. Season with salt and pepper, if desired. Cut the fillets into loins and return them to the sauce. Sprinkle the reserved spring onion greens over the top. Serve with tagliatelle pasta. Accompany with a good white wine from the Palatinate region, such as Pinot Blanc or Chardonnay. A light red wine from South Tyrol is also recommended (e.g., Grauvernatsch from E&N).