Pork fillet in mustard cream sauce

Sunday is pork fillet day! Therefore, there were the delicious medallions yesterday with a spicy mustard cream sauce.Season the pork tenderloin with salt and pepper, then fry in a large pan in olive oil from both sides until lightly browned. Then sprinkle with Dijon mustard.

Put the onions in the frying tin and sauté briefly, then stir in the cream and cream cheese. Season with salt, pepper and parsley.

With lid closed and medium heat approx. Let it stew for 30 minutes. Then remove the fillet from the pan and cut into medallions. Season the sauce with sauce binder or flour and season with salt, pepper, parsley and mustard.

Serve and enjoy the medallions with spaetzle and gravy ...