Wash the pork loin and pat dry in a towel, then cut into slices and shape a little. Heat the butter in the pan and fry the pork loin on both sides, season with salt and white pepper.
Quarter the apple, remove the core and cut into thin slices. Add the slices to the pan and fry briefly. Depending on the thickness of the slices, the pork loin should be done after about 5 - 8 minutes.
Now add a sip of the Calvados and ignite immediately, extinguish with the cream and leave for a minute while stirring. Potato gratin and of course French red wine go well with this.
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