Pork fillet with apples in Calvados cream sauce

Ingredients for 4 servings:

• 1 pork fillet(s) (approx. 800 g)
• 100 g apple rings, dried
• 1 apple, sliced
• 2 bay leaves
• 2 shallots, finely chopped
• 1 clove(s) garlic, finely chopped
• 300 ml vegetable stock
• 1 shot of Calvados
• 150 ml cream
• n. B. salt, pepper
• 1 tsp sugar
• some lemon juice
• 3 tbsp oil, neutral (for frying)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Drizzle the apple slices with a little lemon juice and set aside. Rinse the pork fillet, pat dry, and remove any silver skin. Rub with salt and pepper and sear on all sides in a little oil until lightly browned. Place the fillet in a roasting pan. In the same pan as the fillet, fry the shallot and garlic cubes until translucent. Then fry the apple rings for a while and deglaze with stock. Pour everything over the fillet and place it in the preheated oven at 200°C for about 20 minutes. During this time, baste with stock every now and then and turn the fillet over. In the same pan (in the cooking juices), fry the apple slices with a little Calvados and sugar until the apple sides are lightly browned. After 20 minutes in the oven, add the cream and apple slices to the fillet in the roasting pan and let everything braise for about another 10 minutes. Remove the fillet and cut into 2-3 cm thick slices. Keep warm (if necessary, covered with aluminum foil in the switched-off oven). If you like, you can thicken the sauce with a little cornstarch in the meantime. Otherwise, simply season with salt and pepper. Serve the fillet slices with the sauce and a little apple on plates. I recommend either croquettes or tagliatelle as a side dish. If children are eating with you, you can also replace the Calvados with apple juice.