Pork loin in cream and Calvados sauce

Ingredients for 6 servings:

• 2 pork loins
• 800 ml cream, approx.
• 2 baguettes
• 250 ml Calvados Dauphin, approx.
• 2 apples, e.g. Boskoop
• Fat for frying
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the pork loins or fillets into thumb-thick slices. Heat good cooking fat in a pan and briefly sear one of the sliced ​​loins (!). Drain and place in a covered, preheated casserole dish. Loosen the pan juices with Calvados, but do not allow them to completely evaporate, and add 150-200 ml of cream. Season with salt and pepper and bring to a boil briefly. Pour the liquid into the casserole dish with the pieces. Wipe the pan with kitchen paper and repeat until all the pieces are seared. Peel, core, and slice 2 apples, sear them briefly, then add them to the casserole dish. Now simply place in the oven at 180°C for about 25 minutes and serve with baguette.