Roasted pork medaillon flambèed with calvados

Ingredients

800g pork tenderloin
salt, pepper
dripping
6cl Calvados
250ml apple juice
150g Apple Jelly Extra
2 apples

 

Preparation

1. Clean the pork tenderloin of tendons and fat and cut in 12 even pieces. Put them on the cutting side and flatten them with your palm to 2 oe cm and season with salt and pepper. Sear them for 2 oe minutes on both sides in a medium hot pan.

 

2. In the meantime clean, quarter, take the core out of the apples and cut them in slices.

 

3. Put pork medallions aside and keep them warm. Pour dripping of pan. Add Annes Feinste Organic Apple Jelly Extra and apple juice to the pan. Let it boil down. Season to taste with salt and pepper and add pork medallions, apple slices, and the calvados. Flambé and serve. Optionally add potato or corn starch dissolved in cold water and thicken the boiling sauce.

 

Preparation time: ca. 35 minutes

 

 

Contact

Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-30
E-Mail: export@maintal-konfitueren.de

 

Export Manager

Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-31
Fax: +49 (0)9521 9495-43
E-Mail: duetsch-cerbone@maintal-konfitueren.de

 

Sales-Assistant Export

Sonja Käb
Tel.: +49 (0)9521 9495-11
Fax: +49 (0)9521 9495-30
E-Mail: kaeb@maintal-konfitueren.de


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