Pork Fillet & Apples in Curry Cream

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

800 g pork fillet (s)
2 tablespoons oil
salt and pepper
250 g whipped cream, possibly a little less and replace the rest with skimmed milk
2 tablespoon tomato paste or ketchup
2 teaspoons curry (e.g. Bombay spicy)
4 m. Apples
Fat for the shape
150 g cheese (Gouda)

Instructions

Wash the fillet, pat dry and cut into approx. 2 cm thick slices. Season with pepper. Brown the oil in portions in a large pan, remove and season with salt. Deglaze the roast with the cream (if necessary replace a third of the cream with skimmed milk) and bring to the boil. Season to taste with tomato paste, curry and salt.
Wash and peel the apples and remove the cores with an apple cutter (or quarter the apples and then core them). Slice apples. Layer the medallions and apples in a greased baking dish. Pour the sauce over it.
Grate cheese and sprinkle over it. Bake in a preheated oven (convection oven 175 °) for 20-30 minutes.
It goes well with French fries or rice and a green salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.