Pork loin in Calvados cream

Ingredients for 2 servings:

• 1 pork loin(s) weighing approximately 350 g, also works with veal loin or chicken breast
• 3 small shallots
• 150 g mushrooms (stone mushrooms)
• 2 m.-large apples, juicy, not too sweet
• 100 g Emmental cheese, grated
• 4 cl Calvados
• 200 g cream or cream
• 50 ml beef stock or vegetable stock
• 1 tsp, heaped tarragon, dried
• ½ tsp, stripped thyme, dried
• 1 tsp herb butter
• 1 tbsp sunflower oil
• 10 g butter
• 30 ml dry white wine
• Black pepper, freshly ground
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the pork loin into approximately 3 cm thick slices and fry in a hot pan in half the butter and oil. Then season with salt and pepper, remove from the pan, and keep warm. Add the remaining butter to the pan and fry the sliced ​​mushrooms and finely chopped shallots in the pan juices. Season with fleur de sel and coarsely ground black pepper. Add the medallions and pour over the Calvados. Flambe. Then deglaze with white wine and stock and top with cream. Add the spices and bring to a boil briefly, then top with the ice-cold herb butter. Peel and core the apples, cut them into 1 cm thick slices, and drizzle with Calvados. Place the loin medallions in a baking dish and cover with the apple slices. Place two slices on each medallion. Eat any excess apple slices yourself. Pour the sauce over the Emmental cheese and bake in the oven at approximately 150°C for about 20 minutes. Serve with hand-grated spaetzle.