Pork fillet with apples and Calvados sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 2 apples
• 12 cloves
• 2 tbsp soy sauce
• 4 tbsp dry sherry
• 1 tbsp honey
• 1 tbsp olive oil
• 30 g butter
• 1 tbsp sugar
• 250 ml veal stock
• 50 ml Calvados
• 3 tbsp double cream
• 80 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Low-temperature cooking

Lard the pork fillet with the cloves. Mix the soy sauce, sherry, and honey, brush it over the fillet, and marinate for 2-3 hours. Preheat the oven to 240 degrees Celsius (475 degrees Fahrenheit). Scrape the marinade off the fillet, brush with olive oil, season with salt and pepper, place in an ovenproof dish, and roast in the preheated oven on the second-to-lowest rack for 12 minutes. Reduce the temperature to 80 degrees Celsius (176 degrees Fahrenheit), open the oven door until the temperature drops to 80 degrees Celsius (176 degrees Fahrenheit). (An oven thermometer is helpful here.) Cook the fillet for 45 minutes at 80 degrees Celsius (176 degrees Fahrenheit). Peel and core the apples, slice them, and drizzle with lemon juice. Heat the butter and sugar, add the apple slices, deglaze with 50 ml of the veal stock, and sauté until translucent. Reduce the remaining veal stock by half with Calvados and stir in the double cream. Fold butter into the sauce in small pieces. Slice the finished fillet and serve with the apple slices and the sauce. Mashed potatoes are a good side dish.