in Recipes

Pork fillet in cider

Spread the love

Ingredients for 4 servings:

  • 500 g pork fillet(s)
  • 2 tbsp oil
  • 60 g butter
  • 4 apples (Granny Smith)
  • 250 ml dry cider
  • 125 ml sweet cream
  • salt and pepper

Instructions

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

Brown the fillet whole in oil and butter, then cook in the oven at 220°C for 15 minutes. Remove, cover, and season with salt and pepper. Peel and dice 2 apples and cook in hot fat until translucent, but not browned. Pour in the cider and reduce to a puree. Meanwhile, slice the remaining apples (remove the cores) and heat in butter. Pour the cream into the sauce and reduce slightly. Season to taste. Slice the meat and arrange on a platter, garnished with the apple rings. Pour the sauce over the meat or serve separately. Spätzle (noodles) go very well with it. Note: I use double the amount of all the sauce ingredients because I find the sauce is otherwise too small.

Facebook Comments

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.

Veal escalope with lemon and capers

Polenta – zucchini – gratin