Pork fillet with an orange juice-based sauce

Ingredients for 3 servings:

• 850 g pork fillet(s)
• 1 onion(s)
• 120 g orange juice
• 4 cloves garlic, pickled in vinegar
• 1 bay leaf
• 1 tbsp red wine vinegar
• 1 dashes lemon juice
• Salt
• Pepper, colorful from the mill
• Caraway seeds
• Chili flakes from the mill
• 1 tbsp, heaped cream cheese, paprika-chili flavor
• 1 tsp cornstarch
• 2 drops of caramel color, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

Recipe for a 1.5 l slow cooker, 120 watts

Recipe for a 1.5 l slow cooker, 120 watts Peel the onion, slice it, and place it on the bottom of the ceramic pot. Place the fillet on top of the onion slices. Finely dice the garlic cloves and mix them in a bowl with the orange juice, bay leaf, vinegar, lemon juice, salt, pepper, caraway, and chili. Pour this mixture over the meat, set the heat to HIGH, and cover. Braise the meat in the pot at the same heat for 4 hours. Then remove the meat and carve it up. Fish out the bay leaf and puree the sauce in the pot, stirring in the cream cheese. Mix the cornstarch with a little water, stir it into the sauce, and let it simmer with the lid on for 30 minutes at the same heat. Then season to taste. If the sauce is too light, add 2 drops of caramel coloring. Return the meat to the sauce, reduce the heat to LOW, and keep the meat warm until all the side dishes are ready. I ate a purple spaghetti braid with it.