Pork loin in apple and Calvados cream sauce

Ingredients for 4 servings:

• 2 pork fillets (pork loins), approx. 350 g each
• 2 apples (Boskoop)
• 4 small onions
• 2 garlic cloves
• 200 ml apple juice
• 300 ml meat broth
• 400 ml cream
• 6 cl Calvados
• 100 g cheese, mild grated
• salt and pepper
• some curry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Rub the two loins with freshly ground pepper, salt, and curry powder. Brown in a large pan for about 5 minutes, then transfer to a baking dish, cover, and set aside. Cut the onions into rings and half rings, cut the apples into wedges, then into fairly large cubes, and drizzle with lemon juice. First, sauté the onions in the same fat in the pan, then sauté the apples for a short time. Add the garlic through a press and fry briefly. Deglaze with apple juice and Calvados, then add the stock and cream. Allow the sauce to thicken slightly, adding more cornstarch if necessary. If it’s too sour, season with a little sugar or white mulled wine. Pour the sauce over the meat in the baking dish, sprinkle with the cheese, and bake uncovered in a preheated oven at 180°C for about 30 minutes. Serve with grated spaetzle.