Pork Loin in Calvados Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork loin (whole)
- 1 cup crème fraîche (double)
- 1 cup cream
- 2 cl calvados (a little more if you like)
- 1 large apple
- 1 teaspoon powdered sugar
- 1 tablespoon clarified butter
- salt
- Black pepper from the mill
- 250 ml meat broth
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Dry the pork loin, season with salt and pepper, fry lightly in clarified butter with the clove of garlic until the pores are closed. Preheat the oven to 120 ° C (!), Place the pork loin on the middle rack on the rack and fry for 30 minutes with the oven door slightly open (insert a wooden spoon in between). The loin is then still slightly pink on the inside, but of course not bloody.
- Peel and core the apple. Dice one half of the apple into very small pieces, the other half into slices. Heat the powdered sugar in the saucepan until it becomes liquid, then deglaze with the calvados (be careful! Remove the heat beforehand) and reduce while stirring, pour in some meat stock, then add the cream and the diced apples. Let the whole simmer. Finally add the apple slices, stir in the creme fraiche and season with calvados and pepper, possibly a little salt. Tie something if desired. (I have achieved a creamy consistency without Mondamine or the like.)
- Cut the meat into thick slices and place in the saucepan.
- Serve with potato hash browns and, for example, leaf spinach (steamed in butter, with chopped clove of garlic, granulated vegetable stock, nutmeg and a strong dash of white wine).
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