Pork fillet with Calvados

Ingredients for 4 servings:

• 3 pork fillets, 300 g each
• black pepper
• Salt
• 125 g Mett (pork meat)
• 1 tbsp parsley, flat
• 100 g mushrooms
• 2 tbsp Calvados
• 30 g butter
• 1 tbsp oil
• 1 cup crème fraîche
• 2 cl Calvados
• 1 pinch of cayenne pepper
• Paprika powder, hot
• 600 g potato(s), approx., small, waxy
• 5 apples, sour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

French cuisine

Make several 2 cm deep cuts lengthwise in the pork fillets and fold them open on both sides. Fold the fillet tips of all fillets towards the middle. Flatten the pork fillets between sheets of cling film into 3 rectangles of approximately 20 x 18 cm. Season the meat inside with pepper and salt and drizzle with Calvados. In a bowl, mix the minced pork with the finely chopped parsley, the cleaned and very finely chopped mushrooms, a little Calvados, pepper, and salt to make a spicy stuffing. Spread the stuffing among the fillets, press down gently, and roll up into 3 rolls from the long side. Tie the filled fillets along the entire length with kitchen string. Heat butter and oil (or clarified butter) in a pan. Sear the fillets vigorously on all sides for 5-8 minutes. Then season lightly with salt and pepper. Pour over the Calvados and crème fraîche and cover the pan. Simmer on low heat for 15-20 minutes, turning the fillets occasionally in the sauce. Season with cayenne pepper and paprika before serving. Cut the fillets into 3-4 cm pieces and serve with the cream sauce. Serve with butter-fried potato and apple balls. Cut each of the large peeled potatoes and tart apples into balls using a round vegetable cutter. First, fry the potato balls in the pan (about 10 minutes), then add the apple balls and fry for another 5 minutes.