John Myers
Ingredients for 2 servings:
- 400 g pork fillet(s), or 6 medallions of 60-70 g each
- 1 tbsp olive oil
- 2 tsp sugar
- 1 apple, green-skinned
- 1 apple, red-skinned
- 150 ml cider (brut/dry)
- 100 ml chicken broth or vegetable stock
- lemon juice
- Sage, some leaves
- salt and pepper
- chili powder
- 5 tbsp cream
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Autumnal and low in calories!
If there is any fat left on the meat, remove it and then cut the fillet into medallions. Peel the shallots, halve them, and slice them. Peel the apples and marinate them in lemon juice to prevent them from browning. Heat a little oil in a pan, preferably one with a lid, and fry the shallots with a pinch of sugar. Add the pork medallions and fry them on each side for 1-2 minutes until light brown. Deglaze with the cider and stock, add the sage, cover, and simmer over low heat for 15 minutes. Remove the meat and keep warm. Then increase the heat, slice the apples, and add them to the simmering sauce for 2 minutes. Season the sauce with salt, pepper, and a little chili, refine it with a dash of cream, and simmer for 2-3 minutes. Serve with the meat. Fresh baguette or croquettes go well as a side dish.
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