Pork fillets with Calvados sauce

Total: 45 min. | Active: 45 min.
Nutritional value / person: 369 kcal
, Fat: 10 g
, Carbohydrate: 21 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 pork fillets (each approx. 350 g)
1 tbsp oil for frying
1 ½ tsp salt
a little pepper

Calvados sauce

350 g fennel, thinly sliced
500 g apples, sliced
2 tbsp sage leaves
½ tsp salt
2 tsp Maizena cornflour
1 ½ dl calvados apple brandy
1 ½ dl apple juice
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How it's done

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Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the oil in a non-stick frying pan. Season the meat, brown on all sides for approx. 5 mins. over a medium heat. Remove, place in a casserole dish.

Calvados sauce

Heat a little oil in the same pan. Reduce the heat, stir fry the fennel for approx. 5 mins. Add the apples and sage leaves, cook for approx. 5 mins., season with salt. Stir the cornflour into the Calvados and apple juice, pour into the pan while stirring, reduce for approx. 2 mins. Transfer the vegetables and sauce to the dish containing the meat.

To roast in the oven

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Rice
Tip: garnish with fennel greens.

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