Pork Tenderloin with Oven Apples and Calvados Foam

Cut off a lid from the apples and remove the core with a ball corer. Immediately sprinkle apples with juice of one lemon and place in a buttered baking dish.

Cut apricots into small cubes. Coarsely chop the pistachios.

In a frying pan, fry the bacon cubes without adding fat until crispy. Add apricots and nuts and sauté briefly. Sweeten with honey and season with pepper. Fill the amount bergartig into the apples and put the lid on. Pour wine and Calvados (1) over the apples.

Meanwhile, steam the apples for ten minutes in the oven heated to 180 °C on the second rack from the bottom. After ten minutes, reduce the temperature to 120 °C.

At the same time, season the pork tenderloin with salt and season with pepper. Sear all around for five minutes in the hot clarified butter. Insert a rack above the apples and place the fillet on it. Meanwhile, cook both at 120 °C for another thirty minutes. Next, keep the meat and apples warm in the turned off and opened stove for a maximum of fifteen minutes until the sauce is ready.

Pour the calvados stock of the oven apples into a frying pan and boil on a large fire to 1 dl (for 4 servings). Season with bouillon paste or possibly meat extract.

Whip the cream with the Calvados (2) until stiff. Mix the egg yolks and fold them in. Let the sauce bubble repeatedly, then remove the frying pan from the heat and stir in the cream for about a minute until the sauce thickens slightly.

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