Fillet of Pork with Apple Brandy Sauce

Prep time 10 min cook time 10 min serves 4 Super Easy

This pork fillet is flattened down into escalopes that are cooked until they are beautifully golden but still tender and moist. Calvados is a French apple brandy that takes the flavours here to the next level.

Typical nutritional content (per portion)

291Calories 9.4gFat 2gSaturates 21.2gSugars 0.9gSalt



400g /14 oz pork fillet
4 dessert apples
200ml/7 fl.oz dry cider
100ml /3 fl.oz chicken stock
20g /1oz granulated sugar
15-30ml /1-2 tablespoons white wine vinegar
25ml /1fl.oz Calvados (apple brandy)
A little olive oil
A little salt and freshly ground black pepper


Trim the pork fillet and cut into slices of about 3cm/1 inch thick. Place one at a time between two sheets cling film and beat with a rolling pin until very thin about 15cm/6 inches in diameter. Peel, core and slice apples, reserving the peelings and cores. Put apples with 2 tablespoons of cider into large saucepan. Cook slowly until you have a thick apple purée, then leave to cool. Boil the peelings and cores with the cider and stock to reduce by half. To make the sauce, place the sugar in a heavy pan and leave to melt over a gentle heat until it caramelizes. When it starts to brown, add 1 tablespoon of vinegar and the reduced stock. Boil for a few minutes then add the apple brandy (Calvados). Cook for several minutes, then taste, adding more vinegar and seasoning if needed. Season the escalopes, then place a spoonful of apple purée on each one and fold over, heat a little oil in a heavy pan and fry gently, until nicely browned on both sides. Lift onto warm plates. Spoon over sauce, and serve with steamed potatoes and seasonal green vegetables.

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