Fine pork ragout with apples

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 tbsp oil
• salt and pepper
• 300 ml apple cider
• 3 carnations
• 250 g spaetzle
• 2 spring onions
• 3 apples
• 125 ml cream
• 2 tsp cornstarch
• 1 tbsp butter
• Parsley, for garnishing

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Wash the pork fillet, pat dry, and roughly dice. Dust with flour, shaking off any excess flour. Heat oil in a pan and brown the meat in batches. Season with salt and pepper. Add 250 ml of apple cider and cloves and simmer for about 15 minutes. Prepare the spaetzle in boiling salted water according to the package instructions. Trim and wash the spring onions and cut into medium-sized rings. Wash and core the apples. Cut the apples, still with their skin, into wedges. Add them to the meat with the spring onions and simmer for about another 5 minutes. Whisk the cream and cornstarch until smooth and use to thicken the ragout. Season to taste with salt, pepper, and the remaining apple cider. Drain the spaetzle and add knobs of butter. Serve the spaetzle with the ragout on plates and garnish with parsley.