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Pork fillet in Calvados cream

updated

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Ingredients for 4 servings:

  • 4 pork fillets
  • 4 tbsp oil, for frying
  • 100 g whipped cream
  • some pepper
  • some salt
  • some sugar
  • 1 tbsp, sautéed mustard (Dijon)
  • 3 tbsp vinegar (white wine vinegar)
  • 2 sprigs rosemary
  • 2 apples
  • 100 g crème fraîche
  • 4 tbsp Calvados

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with apple slices

Peel 2-3 apples and slice thinly. Brown the pork fillets with the rosemary sprigs in oil and deglaze with Calvados. Add the white wine vinegar and mustard. Stir in the heavy cream. Season with pepper, salt, and a pinch of sugar, and bring to a boil briefly. Stir in the crème fraîche and carefully fold in the apple slices. Cook for approximately 10-15 minutes, depending on the size of the pork fillets. To serve, slice the pork fillets diagonally and arrange on warmed plates with the sauce.

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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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