Pork loin in Calvados cream sauce

Ingredients for 4 servings:

• 1 pork loin(s) (whole)
• 1 cup of crème fraîche (double)
• 1 cup of cream
• 2 cl Calvados (or a little more to taste)
• 1 large apple
• 1 tsp powdered sugar
• 1 tbsp clarified butter
• Salt
• Black pepper, freshly ground
• 250 ml meat broth
• 1 clove(s) garlic

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dry the pork loin, season with salt and pepper, and lightly fry it in clarified butter with the garlic clove until the pores are closed. Preheat oven to 120°C (!), place the pork loin on the middle rack, and roast for 30 minutes with the oven door slightly ajar (with a wooden spoon between the two). The loin will then still be slightly pink on the inside, but of course not bloody. Peel and core the apple. Dice one half of the apple into very small pieces and slice the other half. Heat the powdered sugar in a saucepan until it melts, then deglaze with Calvados (careful! Remove from heat first) and reduce while stirring. Add a little meat broth, then add the cream and the finely diced apples. Let the mixture simmer. Finally, add the apple slices, stir in the crème fraîche, and season with Calvados and pepper, perhaps a little salt. Thicken slightly if desired. (I achieved a creamy consistency without Mondamin or similar.) Cut the meat into thick slices and place them in the sauce. Serve with hash browns and, for example, leaf spinach (sautéed in butter with a chopped garlic clove, granulated vegetable stock, nutmeg, and a generous splash of white wine).