Fillet Of Pork with Grape Apples
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 apples
- 250 ml white wine, drier
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 500 g pork fillet (s)
- pepper
- Herbs, dried, Italian style
- 2 tablespoons oil
- 2 tablespoon horseradish (cream horseradish)
- 125 ml cream
- 50 g cream cheese
- Tomato paste
- salt
- 125 ml water
Print Recipe
Pin Recipe Instructions
- Peel the apples, cut them horizontally and cut out the core.
- Bring the white wine to the boil with 125 ml of water, sugar, cinnamon and lemon juice. Add the apples and cook for approx. 4 minutes. Take out the apples and collect the brew.
- Wash the fillet, cut it into slices and season with pepper and herbs. Fry the meat in hot oil on both sides for approx. 3 minutes. Then salt and keep warm. Stir the cream, cream cheese, horseradish and tomato paste into the meat stock. Deglaze with wine brew.
- Arrange on plates and serve garnished with herbs if desired.
- Potato pancakes may be enough as a side dish.
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