Pork fillet Normandy

Ingredients for 4 servings:

• 600 g pork fillet(s)
• Clarified butter
• 8 tbsp Calvados
• salt and pepper
• 4 m.-sized apples, sour (e.g. Boskoop)
• 1 cup crème fraîche
• 1 cup of cream
• 3 tbsp tomato paste

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

an oven dish, easy to prepare

Cut the pork fillet into slices and sear in a little fat for about 2 minutes on each side, then place in a baking dish. Deglaze the pan with 2 tablespoons of Calvados and season with salt and pepper. Collect the cooking juices in a bowl. Then cook the next portion of pork fillet, add to the baking dish, and again use Calvados to loosen the browned juices. Continue in this way until all the meat is cooked. Peel, core, and slice the apples. Place the apple slices between the seared fillet slices in the baking dish. Mix the crème fraîche with the cream, the collected stock, and tomato paste, season to taste, and pour over the meat and apples. Leave everything in the refrigerator overnight. The next day, cook in the oven at 200°C for about 40 minutes. Serve with white bread, croquettes, pasta or rice, and, for example, lamb’s lettuce, tomatoes, and finely chopped mushrooms.