DOCUMENT

110 Pork medallions with mushrooms and apples Serves 4 | Preparation time 60 minutes + 3 hours for marinating Ingredients For the marinade: 1 onion, red | chopped 2 tbsp. Calvados 2 tsp. mustard, medium-hot 150 ml apple juice 150 ml meat stock Pepper, black For the pork medallions: 8 pork medallions (75 g each) For the mushrooms and apples: 700 g chestnut mushrooms, small 4 apples, sharp | sliced For frying: 1 tbsp. clarified butter For refining and binding the marinade: 150 g cream Salt Pepper | freshly ground ½ tbsp. water 1 tbsp. cornflour 1 tsp. parsley | chopped Accessories: Solid cooking container Sieve Preparation For the marinade, mix the onion with the Calvados, mustard, apple juice, meat stock and pepper. Place the pork medallions in the marinade, cover and leave for 3 hours in the refrigerator. Spread the mushrooms and apples over a solid cooking container. Take the pork medallions out of the marinade and drain well in a sieve. Heat the clarified butter in a pan and sear the pork medallions on both sides on a high heat in 2 batches. Meanwhile, mix the marinade with the cream, season with salt and pour over the mushrooms and apples. Place the pork medallions on top, pour over the cooking juices, grind pepper on top and cook. Pour the resulting sauce into a pan and keep the pork medallions and vegetables warm briefly in the oven compartment. Bring the sauce to the boil, stir the cornflour into the water and then add it to the sauce to aid thickening a little. Season to taste. Serve with the pork medallions, mushrooms, apples and parsley. Settings Temperature: 100 °C Duration: 10–12 minutes