Pork Tenderloin with Calvados

Summary

Ingredients

• 3 pork fillet (s), each 00 g
• Black pepper
• salt
• 125 g Mett (pork meat)
• 1 tablespoon parsley, smooth
• 100 g mushrooms
• 2 tablespoon calvados
• 30 g butter
• 1 tablespoon oil
• 1 cup crème fraîche
• 2 cl calvados
• 1 pinch cayenne pepper
• Paprika powder, hot as rose
• 600 g potato (s), approx., Small, waxy
• 5 apples, tart ones

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Instructions

1. Cut the length of the pork fillets several times 2 cm deep and fold them apart on both sides. Fold the fillet tips from all the fillets towards the center. Pound the pork fillets between cling film to make 3 rectangles of approx. 20 x 18 cm flat. Season the inside of the meat with pepper and salt and drizzle with calvados.
2. In a bowl, mix the pork meat with the finely chopped parsley, the cleaned, very finely chopped mushrooms, some calvados, pepper and salt to create a spicy farce. Spread the farce over the fillets, press down lightly and roll up 3 rolls from the long side. Tie the filled fillets along the entire length with kitchen twine. Heat the butter and oil (or clarified butter) in the pan. Fry the fillets vigorously on all sides for 5 - 8 minutes. Then season lightly with salt and pepper. Pour the calvados and creme fraiche over them and close the pan. Simmer on a low heat setting for 15 - 20 minutes. Turn in the sauce in between. Season this with cayenne pepper and paprika before serving. Cut the fillets into 3 - 4 cm pieces and serve with the cream sauce.
3. Serve with potato and apple balls fried in butter. To do this, cut out balls from large peeled potatoes and tart apples with a round vegetable cutter. First fry the potato balls in the pan (about 10 minutes), then add the apple balls and fry for another 5 minutes.