Virgin roast

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 1 kg mushrooms
• 1 onion(s)
• 2 garlic cloves
• 1 cup sour cream
• 300 ml vegetable stock
• 200 g cheese, grated (Gouda/Emmental)
• Olive oil, for frying
• 500 g spaetzle
• Margarine/butter for greasing the baking dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pork fillet casserole with mushrooms

Remove any skin and tendons from the pork fillet and sear in a pan with olive oil, then remove from the pan. Peel and finely dice the onion and garlic. Sauté in the frying fat. Clean and slice the mushrooms, add them to the pan with the onions and garlic, season with salt and pepper, and sauté lightly. Pour in the stock, add the sour cream, and bring to a boil. Meanwhile, cut the pork fillet into approximately 1 cm thick slices, place in a greased baking dish, season with salt and pepper. Pour the mushroom sauce over the top, just enough to cover the meat! Sprinkle with cheese and bake for about 30 minutes. Serve with spaetzle, a dry rose, and a mixed salad. This also makes a great pre-cooked meal for guests. Alternatively, you can substitute turkey fillet for pork fillet.