Pork fillet with a twist

Ingredients for 3 servings:

• 600 g pork fillet(s)
• 1 can of mushrooms
• 3 medium-sized onions, chopped
• 1 tsp apricot jam or jelly
• 1 shot of wine, variety of your choice
• 1 tbsp mustard
• 2 cubes of stock
• Sauce thickener
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the pork fillet thoroughly, then pat dry and remove any excess fat. Brush with mustard and season with salt and pepper to taste. Brown it heavily on all sides in a pan with a little oil. When the fillet is well seared, deglaze with a splash of wine and place it in a saucepan in one piece. Add the stock cube and enough water to completely cover the fillet. Bring to a boil. Add a teaspoon of apricot jam or jelly. Simmer with the lid closed and over medium heat for about 1 hour. Shortly before the end of the cooking time, fry the onions in the pan in which you cooked the meat. Add the mushrooms and fry briefly. When the onions are translucent, add the meat to the pan with the mushrooms. Remove the meat from the water and keep warm. Thicken the stock and season with salt and pepper if desired. Serve immediately. This goes well with dumplings and red cabbage, homemade quark spaetzle and lamb’s lettuce, potatoes and iceberg lettuce.