John Myers
Pork Fillet with Wine Sauce and Caramelized Apple Wedges
The perfect pork fillet with wine sauce and caramelized apple wedges recipe with a picture and simple step-by-step instructions.
- 1 Pork fillet, approx. 350 g
- Salt pepper
- 1 tbsp Clarified butter
- 1 tsp Powdered sugar
- 1 Red-Skinned apple
- 1 Onion
- 100 ml White wine, substitute white grape juice
- 125 ml Meatsoup
- 1 tsp Food starch
- 100 ml Whipped cream or cream for cooking
- Some stalks of thyme
- Preheat the oven to 120 ° C.
- Wash the pork tenderloin and pat dry. Heat clarified butter in a pan and fry the meat all around. Place on a rack in the oven and finish cooking in the preheated oven in about 20-25 minutes.
- Wash and core the apples and cut into wedges. Caramelize the icing sugar in the frying fat and fry the apple wedges, remove and keep warm.
- Halve the onion and cut into rings, fry in the frying fat. Deglaze with white wine and pour in the meat stock. Let simmer for about 15-20 minutes.
- Pluck the thyme leaves and chop finely, add to the sauce. Season to taste with salt and pepper. Thicken the sauce with the mixed cornstarch and pour on the cream.
- Cut the meat into slices and serve with the sauce and apples on preheated plates.
- Mashed potatoes and mixed lettuce go well with this.
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