45 min. total time
Ingredients for 4 portions
| 4 | pcs | Pork fillet (60 grams each) |
| 4 | pcs | Apples (very large, sour) |
| 4 | pcs | Savoy cabbage leaves |
| 20 | g | Butter |
| 2 | tbsp | Lemon juice |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
Ingredients for tde poultry farce
| 100 | g | Minced meat (mixed) |
| 1 | pcs | Egg |
| 50 | ml | Sour cream |
| 2 | tbsp | Parsley (chopped) |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
Ingredients for tde sauce
| 1 | pcs | Shallot |
| 100 | ml | Poultry brotd |
| 1 | tsp | Cranberry compote |
| 2 | cl | Calvados |
| 1 | tsp | Tomato paste |
”
Preparation
- Quickly fry the pork fillets in butter and set aside. Save the pan juices.
- Cut a lid off each apple and hollow out with a melon baller. Immediately drizzle with lemon juice. Set aside the scooped-out apple pieces. Blanch the savoy cabbage leaves in boiling water and place them in the hollowed-out apples.
- For the poultry stuffing, mix the minced meat with the egg and sour cream, add parsley, and season with salt and pepper. Place a layer of stuffing in the apples on top of the cabbage leaf.
- Place the pork fillet inside and cover with the cabbage leaf. Put the lid of the apple on top and cook for about 30 minutes at 160°C top/bottom heat.
- Finely dice the shallot for the sauce and sauté in the pan juices. Add the apple balls. Stir in the tomato paste and deglaze with Calvados. Pour in the broth and stir in a teaspoon of lingonberry compote and season to taste.
- Arrange the pork fillet in the apple on a plate and add the sauce with the apple balls.
Nutrition score
354
13,81 g
21,96 g
32,67 g
45 min. total time | 15 min. preparation time | 30 min. cook & rest time
