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Fillet pan with cider and Calvados

updated

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Ingredients for 2 servings:

  • 1 pork fillet(s)
  • ¼ liter meat broth, strong
  • ¼ liter dry cider
  • 200 g crème fraîche
  • 1 bunch of chives
  • 4 cl Calvados
  • salt and pepper
  • nutmeg
  • Clarified butter, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the pork fillet into approximately 2 cm pieces, season with pepper, and sear briefly in a hot pan. Deglaze with the meat broth and simmer over low heat for about 10 minutes. Remove the meat and keep warm. Combine the meat juices with the cider and crème fraîche and reduce by about 1/3. Add the Calvados and chopped chives, and season the sauce with salt, pepper, and nutmeg. Let the meat simmer briefly in the sauce for a few minutes and serve with pasta, spaetzle, rice, or potato gratin on warmed plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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