for 4 person

Fillets

2	pork fillet (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	apple, sliced
2 tbsp	sage leaf
½ tsp	salt
2 tsp	Maizena cornflour
1 ½ dl	calvados apple brandy
1 ½ dl	apple juice

How it's done

Fillets

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.

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