Pork filet with calvados cream sauce, snow peas, carrots and rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove the fat from the pork tenderloin or in Neudeutsch the meat is parried. Rub with salt and pepper and place in a bowl. Pour the oil, honey, 3 cl Calvados and rosemary over the meat and marinate nicely.

2. 2

   Hello, you forgot to chop the rosemary :-) Leave it in the marinade for 1 hour, turning it several times.

3. 3

   Wash and halve the sugar snap peas, peel the carrots and cut them into pieces 1.5 - 2 cm in size. Peel and chop the onions and peel the garlic. Making the apple naked means removing the skin and seeds and then cutting it into pieces.

4. 4

   Prepare and cook the rice.

5. 5

   Now remove the meat from the marinade and fry it in hot frying fat until it is hot and all around. Take the meat out of the pan and put it into the oven, but use the grill and aluminium foil underneath so that the oven does not get so dirty.

6. 6

   The oven was probably already around 160°C, then the meat should stay in the oven for about 20 minutes.

7. 7

   Now we put our onions into the pan and when they are lightly browned the apple juice is used. Let it boil down slightly and then add the stock and season with salt and pepper.

8. 8

   When 1/3 is overcooked, add the cream and the rest of the Calvados and of course the apple pieces.

9. 9

   So now put the carrots in boiling salted water and 1 minute later the sugar snap peas in the same pot. Together the vegetables should cook for 3 minutes. When the time is up, we pour everything into a sieve.

10. 10

    Now put 20-30 gr. of butter into the pot and wait until it has become liquid, then press the garlic and pour the vegetables back into the pot. Mix everything well, garlic is so delicious.

11. 11

    Thicken the sauce, put the rice and vegetables on the plates. Take the meat out of the oven and cut it diagonally into 2 cm thick slices. Put the sauce with the apple pieces on the plate and enjoy.