Pork Fillet with Apples and Prunes

• pork fillet
• apples
• prunes
• stock
• calvados
• cream
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Brown the meat in butter (or duck fat). Peel and core the apples – use a variety that doesn’t fall apart; the maligned Golden Delicious are fine. Quarter them. Brown them lightly in butter with piment d’Espelette or pimenton dulce. Put in an oiled/buttered gratin dish. Add a few diced pruneaux d’Agen. Moisten with a small glass of stock and small glass of calvados or vieille prune. Put the pork