John Myers
Ingredients for 12 servings:
- 1.4 kg pork fillet(s)
- 4 tbsp, leveled spice mix for grilled meat
- 5 tbsp olive oil
- 3 jars of mushrooms (315 g drained weight each), sliced
- 400 ml cream
- 200 ml milk
- 200 g processed cheese (herbs)
- some Worcestershire sauce
- 1 tbsp mustard (Dijon)
- some pepper
- 1 tsp, leveled curry powder
- 2 tbsp flour
- 2 tbsp mixed herbs (e.g. chives, parsley), chopped
Instructions
Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes
Party recipe from the oven
Rinse the pork fillet under cold running water and pat dry. Remove any fat and tendons. Rub it thickly with barbecue seasoning. Place the meat in a shallow dish, cover, and let it marinate overnight. Heat oil in a large pan. Sear the pork fillet on all sides. Then remove it from the pan and let it rest, covered, for 10 minutes. Cut the fillet into slices about 3 cm thick and place in a large casserole dish or drip tray. Drain the mushroom slices and arrange them on the slices. For the sauce, mix the pan juices with the cream and milk. Stir in the cream cheese. Season with Worcestershire sauce, mustard, pepper, and curry powder. Bring to a boil while stirring. Mix the flour with a little water and add to the sauce to thicken. Bring back to a boil while stirring. Stir in the herbs. Pour the sauce over the meat slices. Cook in a preheated oven at 160°C (top/bottom heat) for about 45 minutes. As a side dish, you can serve spaetzle or green ribbon noodles and a mixed salad. Variations: This dish can also be prepared with chicken breast fillet. Additionally, 1-2 bunches of washed, drained, and sliced spring onions can be added to the sauce.
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