Pork fillet pot with kidney beans

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 600 g
• 1 large onion(s)
• 3 cloves garlic
• Oil, for marinating
• 100 ml broth or instant
• 1 gr. can/n kidney beans
• 1 cup of cream
• 2 cl sherry
• some starch flour, to bind
• 1 pack of processed cheese (Chester or similar), sliced
• some salt and pepper
• 1 pinch(s) sweet paprika powder

Instructions

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

With sherry cream sauce

Trim the pork fillet, cut into medallions, and season with salt and pepper. Peel and slice the onion and garlic cloves. Layer the medallions, onions, and garlic in a sufficiently large baking dish, coat with oil, and cover with cling film. Leave to marinate in the refrigerator for at least 3 hours, preferably overnight. Remove as much onion and garlic as possible from the marinated fillets and fry briefly in a pan. Meanwhile, finely chop the onions and garlic, drain the kidney beans. Cook the onions and garlic in the pan until translucent, then add the kidney beans. Season with salt, pepper, and paprika, and deglaze with the stock. Add the cream and sherry and reduce slightly. Thicken with cornstarch, if desired. Place the fillets in a baking dish, pour over the beans, and top with cheese to taste. Bake in the oven at approximately 200°C until the cheese is nicely melted and browned. I always serve it with rice, fries or simply baguette.