Porc fillet with apples and paprika
I am often serving this for lunch guests. With my dill potatoes, it's a lovely festive dish. I can not have porc or the apples, but I buy the best I can get and my guests love this. I have borrowed the original recipe from Milk Street cook books and changed slightly to be more allergy friendly- and quicker.
Method
- 1
Preheat
Heat the oven to 200 degrees.
- 2
Season the pork
Rub the pork with paprika, salt and pepper.
- 3
Brown the pork
Brown the pork pieces lightly (4 minutes) in your Dutch oven pot or use an oven proof skillet (use butter, if you can).
- 4
Sauté onions and apples
Remove the meat and add directly onions and apples to the pot. Cook over medium heat until softened, about 8 minutes.
- 5
Layer and add liquids
Place the pork back on top of the apples and onions. Add the sherry, chili flakes if using, chicken broth and rosemary sprigs on top.
- 6
Roast
Cook in the oven for 20 minutes or until the internal temperature of the meat is approximately 63 degrees.
- 7
Rest the meat
Remove the meat. Cut in thick slices against the grain. Keep warm for 10 minutes.
- 8
Finish the sauce
While waiting, add a bit of butter to the sauce, remove the rosemary and season to taste.
- 9
Serve
Place the meat, apples and onions with some of the sauce in a serving dish and add the chives. Serve.
Good to know
If you want to make the dish alcohol free, just add a bit of spice like extra paprika, fennel seeds or cumin to the broth. You could also use 5 tablespoons of cognac instead of the sherry or a bit of cider with maple syrup mixed in. A little spice goes a long way for this recipe. The porc is generally delicate tasting, so do not overpower the taste of the meat.
Hungry for more allergy-friendly ideas?
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