Pork fillet with red wine reduction and apples

Ingredients for 4 servings:

• 700 g pork fillet(s)
• 3 apples (Golden Delicious)
• 100 g butter
• 400 ml red wine, dry
• 100 ml dry white wine
• 2 shallots
• 1 lemon(s), grated peel
• 2 sprigs rosemary
• 1 sprig(s) sage
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp green peppercorns
• possibly sauce thickener
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Filetto di maiale with reduction of wine rosso and mele

Bring the red wine to a boil with the peeled and chopped shallots, a sprig of rosemary, the grated lemon zest, and the bay leaf, then reduce by half in 30 to 40 minutes. Stir 25 grams of cold butter into the sauce and then pour the sauce through a fine sieve. Thicken the sauce with a little sauce thickener if desired. Keep warm. Peel, core, and dice the apples and fry them in a pan with about 25 grams of butter. When the apples have taken on some color, deglaze with the white wine. Cut the carefully trimmed pork fillet into 3 to 4 cm thick medallions, flatten them, and tie them with kitchen string if desired. Heat 50 grams of butter with 2 tablespoons of olive oil in a pan, add the rosemary, sage, and green peppercorns, and fry the meat for 2 to 3 minutes on each side. Season with salt and pepper. Sprinkle the peppercorns on the medallions, drizzle with some of the sauce, and serve with the roasted apples. Serve with rösti or rosemary potatoes, for example.