Pork Fillet with Apples in Calvados Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork fillet (s)
- 2 apples
- 4 tablespoon lemon juice
- 40 g clarified butter
- 4 cl calvados
- 200 ml cream
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Salt and pepper the fillets. Peel, core and cut the apples into wedges, drizzle with lemon juice.
- Heat clarified butter in a pan, fry the fillets for about 8-10 minutes until golden brown, remove and keep warm (oven).
- Steam the apple wedges in the frying fat until soft and also keep them warm.
- Deglaze the roast with calvados and stir in the cream. Reduce, season with salt and pepper. Slice the fillets and serve with the apple wedges. Spread the sauce over it.
- Ribbon noodles are perfect as a side dish.
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