Wash apples thoroughly, quarter them, cut out the core. Cut apples into slices. Heat the lard in a pan, fry the apples in it while turning. Remove half of the apples from the pan, deglaze the remaining apples with apple juice, cream, lemon juice and wine. Let it boil down for about 8 minutes while stirring several times. Season to taste with salt, pepper and sugar. In the meantime, wash the meat thoroughly and pat dry with kitchen paper.
Heat oil in a pan and fry meat for 2-3 minutes on each side. After frying, season with salt and pepper. Stir the meat into the sauce. Add the apples put aside to the sauce and heat. Arrange meat and sauce on plates, sprinkled with pink berries. Serve garnished with oregano as desired. Duchess potatoes taste good with it