Pork medallions with cream, onion and mushroom sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 2 onions
• 200 g mushrooms
• Clarified butter
• 100 g cream
• 100 g processed cheese
• 100 ml sherry
• some water
• 2 tsp vegetable broth, instant
• 2 tsp instant gravy
• 4 dashes Worcestershire sauce
• 1 tbsp, heaped tomato paste
• 2 cloves garlic
• salt and pepper
• paprika
• 2 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the pork fillet into 4 medallions. Rub the halved garlic clove onto both sides and season with salt and pepper. Slice the onions and mushrooms. Heat the clarified butter in a pan and fry the medallions on both sides, remove them from the pan, and set them aside. In the same pan, sauté the onions over medium heat, then add the mushrooms and fry them. Deglaze with the sherry. Add the tomato paste, paprika, Worcestershire sauce, gravy, and vegetable stock and bring to a boil. Add the breadcrumbs and stir until softened. Stir in the cream and processed cheese and add enough water to achieve the desired consistency, making sure to add any juices from the medallions at the same time! Place the medallions, along with any juices, in a roasting pan or casserole dish with the sauce and bake at 180°C (top/bottom heat) for about 25 minutes. Spätzle goes well with this.