Serves
4
600 g
fillet of pork, trimmed and cut into ½ cm thick slices
4 tbsp
wheat germ oil
1
small knob of butter
½
onion, quartered and thinly sliced
¼
Ayinger Bräu-Weisse
1/5 l
jus (or stock)
1 tsp
black peppercorns, squashed
1
pinch of ground caraway
½
tbsp hot mustard
2
tbsp crème fraîche
Heat the
wheat germ oil in a frying pan, brown the pork fillet slices, season with salt,
remove and put aside.
Add
butter to the pan and put in onions. Sauté until golden, add the beer and
simmer onions until soft. Add jus or stock, spices and mustard and bring to the
boil. Put pork fillet back into the pan, add crème fraîche,
heat through and serve.
Goes
well with mashed potato and fresh vegetables.