Pork loin in sherry sauce

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 500 – 600 g
• 200 ml sherry
• 1 cup sour cream, 150 g
• 1 onion(s)
• 1 garlic clove(s)
• 125 g diced ham
• 250 g mushrooms, brown or white, fresh
• herb salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the fillet and pat dry, cut into 2 cm slices and flatten slightly. Layer them in a bowl and season with pepper, then soak in the 200 ml sherry. While the meat is marinating, clean and finely chop the mushrooms and dice the onion and garlic. Heat the oil in a pan. Lift the fillet out of the sherry and let it drain well, then sear it on both sides in the hot pan. Remove the fillet from the pan, place it on a deep plate and season with the herb salt. Fry the bacon, onion and garlic in the pan. Then add the mushrooms and fry them. Deglaze with the sherry that the meat was cooking in and bring to a boil briefly so that the browned bits loosen and the sauce browns nicely. Now stir in the sour cream and return the fillet to the sauce with the meat juices from the plate. Rice goes very well as a side dish.