Summary

Ingredients

• 1 pork loin (s) approx. 350 g, also goes with veal loin or chicken breast
• 3 small shallot (s)
• 150 g mushrooms (stone mushrooms)
• 2 m. Apples, juicy, not too sweet
• 100 g Emmentaler, rated
• 4 cl calvados
• 200 g whipped cream or cream
• 50 ml beef stock or vegetable stock
• 1 teaspoon, heaped tarragon, dried
• 0.5 ½ teaspoon, sprinkled thyme, dried
• 1 teaspoon herb butter
• 1 tablespoon sunflower oil
• 10 g butter
• 30 ml white wine, dry
• Pepper, black, freshly ground
• Fleur de sel

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Instructions

1. Cut the pork loin into approx. 3 cm thick slices and fry in a hot pan in half of the butter and oil. Then pepper and salt and remove from the pan and keep warm.
2. Add the remaining butter to the pan and fry the sliced mushrooms together with the finely chopped shallots in the roasting tray. Season with fleur de sel and coarsely grated black pepper.
3. Add the medallions again and pour the calvados over everything. Flambé. Then deglaze with white wine and stock and fill up with cream. Add the spices and bring to the boil briefly and top with the ice-cold herb butter.
4. Peel and core the apples, cut into 1 cm thick slices and drizzle a little with calvados.
5. Place the loin medallions in a baking dish and cover with the apple slices. Two discs on each medallion. Eat the apple slices that are too much yourself.
6. Pour the sauce over it, as well as the Emmentaler and then bake in the oven at around 150 ° C for about 20 minutes.
7. Hand-scraped spaetzle also taste wonderful.