Porc a la Normande (Pork with Apples and Cream)

Servings: 4

Author:

French [/cuisines/french/]

Pork [/ingredients/pork/]

🧂 Ingredients

1 Melt 1 oz (25 g) of butter in a pan and seal the pork fillet on all sides until
brown. Remove.
2 Melt remaining butter, add the onion and cook until softened and transparent,
about 10 minutes.
3 Add the apple and cook, stirring, until golden. Return pork with Calvados or
brandy and ignite.
4 Pour over the stock, cover and cook gently for 30 to 40 minutes.
5 Remove the pork and keep warm. Stir the cream into the sauce and heat gently.
6 Thickly slice the pork and serve with the sauce.