Pork fillet with apples

Ingredients for 4 servings:

• 1 large pork fillet(s), approx. 700 g
• salt and pepper
• ½ tbsp rosemary, needles finely chopped
• 1 tbsp clarified butter
• 1 tbsp olive oil
• 2 large onions
• 2 apples, sour
• 250 ml cream
• 4 tbsp Calvados

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

flambéed with Calvados

Skin the meat and rub it with salt, pepper, and chopped rosemary. Heat clarified butter and oil in a pan and sear the fillet well on all sides. Then wrap it in aluminum foil and bake it in the oven at 125°C for about 30 minutes. Meanwhile, peel the onions and apples, thinly slice the apples, and finely slice the onions. Gently fry both in the remaining cooking fat for about 15 minutes. Unwrap the fillet and return it to the pan with the meat juices. Pour Calvados over everything and light it with a long match. Deglaze with the cream, stir the sauce, bring to a boil, and season with salt and pepper.