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From @French Cooking Academy

Norman Style Pork Filet with Apples and Mushrooms

45 min · Serves 4

45 mintotal
20 minhands on
17steps
4servings

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Ingredients

For the pork and apples

  • 800 g pork fillet, trimmed and cut in half to make
  • 4 portions
  • Salt and freshly ground black pepper
  • 30 g unsalted butter
  • 3 tbsp calvados
  • 330 ml dry apple cider
  • 2 apples, peeled, cored, and cut into wedges

For the mushrooms and sauce

  • 20 g unsalted butter
  • 200 g mushrooms, sliced
  • 2 shallots, finely chopped
  • 150 ml cream (at least 35% fat content)

Method

For the pork and apples

  1. Preheat the oven to 356°F (180°C).

  2. Season the pork fillets with salt and pepper.

  3. Melt 30 g butter in a sauté pan over medium-high heat.

  4. Add the pork fillets and sear until lightly browned, about 2 minutes per side.

  5. Pour in the calvados and flambé to burn off the alcohol.

  6. Pour in the entire bottle of cider to deglaze the pan.

  7. Add the raw apple wedges to the pan.

  8. Bring to a gentle boil, cover with a lid, and transfer to the preheated oven for 20 minutes.

    Then 20 min of waiting

For the mushrooms and sauce

  1. While the pork is in the oven, melt 20 g butter in a pan over medium-high heat.

  2. Add the sliced mushrooms and sauté until the liquid evaporates and they begin to colour.

  3. Add the finely chopped shallots and cook until softened.

  4. Remove the pork pan from the oven, transfer the pork and apples to a tray, and cover with foil to rest.

  5. Place the sauté pan with the cooking liquid back on the stove and bring to a boil.

  6. Add the sautéed mushrooms and shallots into the boiling liquid.

  7. Add the cream and reduce over high heat until the sauce thickens and coats the back of a spoon.

  8. Return the rested pork, apples, and their juices into the sauce to warm through.

  9. Serve immediately.

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