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Pork Fillet with Apples (Filetto di maiale con le mele)

Ingredients for 1 person

200 gr (7.05 oz) Pork Fillet (Tenderloin)
½ Thinly Sliced Organic Apple
2 Slices Flat Pancetta
100 gr (3.52 oz) Butter
10 ml (0.34 fl oz) Brandy
1 Teaspoon Mustard
½ Clove of Garlic
Juniper Berries
Bay Laurel Leaves
Salt and Black Pepper


Pork Fillet with Apples - Filetto di maiale con le mele

Wrap 1 slice of pancetta around each tenderloin then tie with kitchen string to secure and cut the excess string


Heat a small non-stick frying pan over a low heat, add a knob of butter and let it melt. Once the butter has melted, place the apple slices into the pan and cook until golden on both sides, add a pinch of salt then carefully turn the slices over
After about 2-3 minutes turn the heat off and gently lay the apple slices in a bowl


Heat a frying pan over medium heat, once hot, add the butter and low the heat to avoid burning the butter, add the mustard, the garlic, the bay leaves, juniper berries and cloves, let it cook for about 1 minute
After 1 minute increase the heat to medium-high and transfer the fillets to the pan, let them brown for about 2-3 minutes per side

Add some ground black pepper, a pinch of salt, pour in the brandy and cook for 2-3 minutes more per side


Arrange the apple slices onto a serving dish, discard the string around the fillets, lay them on the apple slices, garnish with bay leaves, drizzle with the cooking liquid and serve



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