Collops of Pork Fillet with Cream, Brandy and Apple Sauce

Name: Collops of Pork Fillet with Cream, Brandy and Apple Sauce
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Finely chopped parsley, to garnish; 1 tbsp oil (I use sunflower); Juice of 1 lemon; 2 oz/56 g butter; 1 tbsp oil (I use sunflower); 3 fl oz/84 ml brandy; 4 pork fillets, each trimmed and cut into 4, making 16 rounds, or collops, each about 1½ inches/4 cm thick; flatten them with a rolling pin; Salt and freshly ground black pepper; ½ pint/285 ml double cream; 2 eating apples

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This rather rich dish is perfect for a dinner party. Pork fillet is such a tender meat and the flavour of the cream and brandy, with the edge just taken off their richness by the apples, complements it very well. I like to serve this dish with new potatoes and fresh peas with applemint.

Ingredients

2 eating apples
Juice of 1 lemon
1 tbsp oil (I use

Dinner
Gluten-free
Autumn

Method

Peel, core and slice the apples, and cover them with lemon juice to prevent them going brown.

Heat the oil and butter together in a large shallow pan, such as a frying pan. Brown and cook the collops of pork fillet in the pan, allowing about 4–5 minutes on each side, turning them fairly frequently to prevent them browning too much. Stick a knife into one to see if it is cooked. When the