1 1/2 oz (40 g) butter
1 lb (450 g) pork fillet
1 large onion, sliced
1 cooking apple, peeled, cored and sliced
2 tbsps Calvados or brandy
8 fl oz (240 ml) stock
2 fl oz (60 ml) cream or creme fraiche
1 lb (450 g) pork fillet
1 large onion, sliced
1 cooking apple, peeled, cored and sliced
2 tbsps Calvados or brandy
8 fl oz (240 ml) stock
2 fl oz (60 ml) cream or creme fraiche
method
1. Melt 1 oz (25 g) of butter in a pan and seal the pork fillet on all sides until brown. Remove.
2. Melt remaining butter, add the onion and cook until softened and transparent, about 10 minutes.
3. Add the apple and cook, stirring, until golden. Return pork with Calvados or brandy and ignite.
4. Pour over the stock, cover and cook gently for 30 to 40 minutes.
5. Remove the pork and keep warm. Stir the cream into the sauce and heat gently.
6. Thickly slice the pork and serve with the sauce.
2. Melt remaining butter, add the onion and cook until softened and transparent, about 10 minutes.
3. Add the apple and cook, stirring, until golden. Return pork with Calvados or brandy and ignite.
4. Pour over the stock, cover and cook gently for 30 to 40 minutes.
5. Remove the pork and keep warm. Stir the cream into the sauce and heat gently.
6. Thickly slice the pork and serve with the sauce.
serving amount
serves 4
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