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Add a photoRaciónes: 4
Ingredientes
- 1 x thick pork fillet or possibly tenderloin weighing about 500g
- 2 Tbsp. extra virgin olive oil
- Â Â knob of butter
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. tapenade or possibly black olive paste
- 1 x tart green eating apple such as granny smith
- 1 sm onion finely minced
- 1 sm clv garlic crushed
- 150 ml dry cider
- 2 Tbsp. calvados (optional)
- 150 ml double cream
Direcciones
- Aga equipment:small roasting tin on second set of runners in roasting oven
- Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.
- Roast for 30 to 40 min then allow it to stand and rest for 10 to 15 min.
- Core the apple cut away and throw away the top and bottom then cut the fruit into 4 thick slices.
- Fry them till lightly golden brown in the pan juices from browning the pork then keep the apple hot on a plate in the simmering oven.
- Add in the onion to the frying pan and cook on the simmering plate till just soft.
- Stir in the cider then boil quickly till reduced by half.
- Add in the calvados if using and the cream.
- Boil till slightly thickened and lightly browned.
- Season the sauce to taste.
- Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.
- Normandy pheasant and normandy chicken usually means cooked with the classic combination of apples cream and calvados. This version includes tapenade for a more mediterranean feel.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 136 | 62% |
| Total Fat 15.37g | 19% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 85mg | 4% |
| Potassium 198mg | 6% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.51g | 3% |
| Protein 5.63g | 9% |
