Summary

Ingredients

• 1 pork fillet (s), (approx. 800 g)
• 100 g apple rins, dried
• 1 apple, cut into wedges
• 2 bay leaves
• 2 shallot (s), finely chopped
• 1 clove garlic, finely chopped
• 300 ml vegetable stock
• 1 shot calvados
• 150 ml cream
• Salt, pepper
• 1 teaspoon sugar
• some lemon juice
• 3 tablespoon oil, neutral (for frying)

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Instructions

1. Drizzle the apple wedges with a little lemon juice and set aside.
2. Rinse the pork tenderloin, pat dry and remove the silver skin. Then rub with salt and pepper and fry in a little oil on all sides so that it is lightly browned.
3. Then place the fillet in a roasting pan. In the same pan as the fillet piece, fry the shallot and garlic cubes until they are translucent. Then fry the apple rings a little and deglaze with broth. Pour everything over the fillet and place in the preheated oven with the bay leaves for about 20 minutes at 200 degrees. In the meantime, pour the stock over from time to time and turn the fillet.
4. In the same pan (in the gravy), fry the apple wedges with a little calvados and sugar until the apple sides are lightly browned.
5. After 20 minutes in the oven, add the cream and apple wedges to the fillet in the roasting pan and let it simmer for another 10 minutes.
6. Take out the fillet and cut into 2-3 cm thick slices and keep warm (if necessary covered with aluminum foil in the switched off oven. If you like, you can thicken the sauce with a little cornstarch in the meantime. Otherwise, simply season again with salt and pepper.
7. Arrange the fillet slices with sauce and a little apple on plates. I recommend either croquettes or ribbon noodles as a side dish.
8. If children are also eating, you can replace the calvados with apple juice.