Fine ragout with apples

Name: Fine ragout with apples
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml Cider; 3 Cloves; 250 g Spätzle; 2 Spring onions; 3 medium sized apples (e.g. Cox Orange); 125 g Whipped cream; 2 TEASPOONS Cornstarch; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml Cider
3 Cloves
250 g Spätzle
2 Spring onions
3 medium sized apples (e.g. Cox Orange)
125 g Whipped cream
2 TEASPOONS Cornstarch
1 TABLESPOON Butter or margarine
7-10 Tbsp Parsley

Directions

1
Wash the pork tenderloin, dab dry and dice roughly. Heat oil in a pot. Brown the meat in it in portions. Season with salt and pepper. Add cloves. Add 250 ml cider and braise meat for about 15 minutes
2
Meanwhile, prepare the spaetzle in boiling salted water according to the instructions on the packet. Clean and wash spring onion and cut into rings. Wash apples, grate dry and cut into quarters. Remove the core. Cut quarters into slices. Add apples and spring onions to the meat and braise for another 5 minutes.
3
Stir cream and starch until smooth and thicken the ragout. Season with salt and pepper. Season to taste with the remaining cider. Drain spaetzle, add fat and stir in. Arrange ragout with spaetzle on plates and garnish with parsley