John Myers
Pork Fillet with Ginger-sherry Apples
The perfect pork fillet with ginger-sherry apples recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- Salt, black pepper
- 600 g Pork tenderloin
- 2 tbsp Clarified butter
- 3 Apples approx. 175 g each
- 20 g Fresh tuber
- 4 tbsp Butter
- 2 tbsp Sugar
- 5 tbsp Sherry, medium
- 200 ml Milk
- Grated nutmeg
- Chervil for garnish
- Peel, wash and cut the potatoes into pieces. Cook in salted water for about 20 minutes.
- In the meantime, wash the meat, pat dry and season with salt and pepper. Heat the clarified butter in a pan and fry the fillets vigorously for about 5 minutes while turning. Put the fillet in a greased casserole dish and fry it in the preheated oven (electric stove: 175 ° C, convection: 150 ° C) for about 10-15 minutes.
- Wash the apples, quarter them, cut out the core and cut into wedges. Peel the ginger and grate it finely or dice it very finely. Wrap the finished meat in aluminum foil and let it rest for about 10 minutes so that the meat juice settles.
- Heat 2 tablespoons of butter in a pan and sauté the apples and ginger for 2-3 minutes, turning them. Sprinkle with sugar and caramelize the apple wedges briefly. Deglaze with sherry and let simmer for about 2 minutes. Season with salt and pepper, keep warm.
- Drain the potatoes and return them to the pot. Heat the milk with 2 tablespoons of butter, add to the potatoes and mash into a puree. Season to taste with salt, freshly grated nutmeg and pepper.
- Cut the fillets into slices. Put about 1/4 mashed potatoes on each plate, serve with the meat and the ginger-sherry apples.
- Serve garnished with chervil.
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