PORK LOIN WITH MUSHROOM SAUCE

Cut the pork loin into fillets. Seal on both sides in a large pan with a couple of spoonfuls of olive oil over a medium-high heat.
When the loin is golden brown, remove the pan from the heat and season with salt and pepper to taste. Set aside.
Peel and finely cut the onion and garlic.
Heat a dash of oil over a medium heat in the same pan used to brown the pork fillets.
Add the chopped onion and garlic and sauté for 2-3 minutes, stirring occasionally.
Incorporate the clean, quartered mushrooms, lightly season with salt and pepper and sauté for a couple of minutes.
Now pour in the white wine and cook for 4-5 minutes until the alcohol has evaporated.
Add the cream/crème fraîche and paprika and stir so that all the ingredients are mixed well.
Wait until it comes to the boil and then incorporate the meat fillets that you had set aside.
Stir a little, cover and cook for 12-15 minutes, checking occasionally that it has not run out of liquid.
Remove from the heat and serve immediately at the table.