Smokey's pork fillet on a bed of zucchini

Ingredients for 4 servings:

• 800 g pork fillet(s) in one piece (possibly 2 fillets)
• 800 g zucchini
• 250 g mushrooms, quartered
• 1 small onion(s), chopped
• 2 clove(s) garlic, chopped
• 2 tbsp olive oil
• ½ dl vermouth (Noilly Prat)
• 1 ½ dl white wine
• 1 ½ dl broth
• 1 cup of crème fraîche (approx. 180 g)
• 75 g cheese (Schabziger) or Parmesan
• 1 tbsp mustard for the vegetables
• 2 tbsp mustard, coarse grain for the meat
• 1 bunch of chives, cut into rolls
• Salt and pepper from the mill
• Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

SiS-suitable main course

Cut the zucchini into approximately 1 cm thick slices. Heat 1 tablespoon of olive oil and sauté the onions and garlic. Add the mushrooms and sauté, stirring occasionally. Deglaze with Noilly Prat, stock, and white wine, and simmer for about 5 minutes. Then add the zucchini slices. Grate the Schabziger cheese directly into the crème fraîche and mix with the mustard and chives. Turn off the heat and add the crème fraîche mixture to the vegetables. Season with salt and pepper, and place the vegetables in a well-buttered dish. Brush the pork fillet with the coarse mustard and brown well all over in the remaining oil. Season with salt and pepper, remove, and add to the vegetables, encasing them. Roast in an oven preheated to 220°C for about 20-25 minutes. Cut the fillet into medallions and arrange on 4 plates with the vegetables. If you don’t like Schabziger cheese, you can use Parmesan instead.