Pistachio shortbread, Mariguette strawberries and low-fat fromage blanc cream
PORK FILLET AND CARAMELISED APPLES
Main course
20 mins
4 people
- 800 g pork fillet
- 70 g ALSACE LAIT highest-quality unsalted butter
- 2 red onions, quartered
- 4 Elstar apples
- 10 cl chicken or vegetable stock
- 100 g runny honey
- 2 tablespoons olive oil
- 4 Little Gem lettuces
- Salt
- Pepper
Preparation
Preheat the oven to 200°C.
Prepare the pork fillet by removing the white sinews.
Melt the ALSACE LAIT highest-quality unsalted butter in an ovenproof frying pan and add the olive oil. Brown the pork fillet on both sides and set aside.
Cut the apples into quarters, then roughly chop the red onions. Cook them in the frying pan for a few minutes.
Add the stock and honey and bring to the boil.
Place the pork fillet on top of the apple mix and cook in the oven for 25 minutes.
To serve, add a few Little Gem lettuce leaves, a few caramelised apple wedges and a few sliced onions.
Cut the pork fillet into medallions and place them on top of the garnish. Drizzle with honey.
Bon appétit
In pictures
