Summary

Ingredients

• 1 pork fillet (s)
• 3 apples, (Boskoop)
• 1 cup cream
• 50 ml meat stock
• 3 egg (s)
• 4 tablespoon flour
• 2 tablespoon honey
• 2 teaspoons nutmeg
• 1 teaspoon rosemary
• 3 tablespoon sherry
• 300 g cranberries in the lass
• 3 cup milk
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Cut the fillet into medallions and fry them in olive oil, season with salt and pepper. Then take it out of the pan and keep it warm in the oven.
2. Wash, core and dice the apples, but leave the skin on. Fry the apples in the remaining oil until soft, then remove them from the pan and deglaze the roasting mixture with sherry. Let it boil down, then add the roast stock and the cranberries. Then add the cream, rosemary and apples and let the sauce simmer for a few more minutes.
3. Make a pancake batter from flour, eggs and milk, season with salt, honey and nutmeg and bake thick flatbreads from the batter.
4. Spread the meat and pancakes on the plates and serve with the sauce.
5. If you want to enjoy this dish as a food combining food, you can simply serve omelets instead of the pancakes.