Pork medallions baked with Mexican vegetables

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 bag of vegetables, Mexican (frozen)
• 1 small jar of baby corn (the small ones)
• 400 ml cream
• 200 ml milk
• 200 g grated cheese for topping
• 1 tsp cornstarch
• Salt
• pepper
• spice mix (Mexican)
• chili powder

Instructions

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

simple, quick and delicious

Cut the pork fillet into slices, flatten with your hand, and season with chili and Mexican spice. Brown briefly on both sides in a pan and place in a casserole dish. Now add the frozen vegetables and drained baby corn to the pan and sauté briefly. Deglaze with the cream and milk and season again generously with pepper, salt, chili, and the Mexican spice mix. Let the whole thing simmer for a while. If the sauce is still too runny, mix a little cornstarch with a little water in a cup to thicken the sauce. Finally, pour the vegetables and sauce over the medallions in the casserole dish and sprinkle with cheese. Bake in a preheated oven at 200°C (180°C fan oven) for about 20-30 minutes. Serve with either rice or spaetzle.