Crunch-covered fillet of pork - Fläskfilé med knaprigt täcke

CRUNCH-COVERED FILLET OF PORK
Fläskfilé med knaprigt täcke

The smell of pork frying in the oven together with apples is unbeatable. In this recipe, the fillet is covered by a crunch made of ginger, apples and black pepper.

6 servings

2 fillets of pork, in all approx 1 ¾ lbs

salt, white pepper
3 tablespoons oil

Apple crunch:

1 large onion
2 garlic cloves
3 tablespoons applesauce
2 tablespoons orange juice
3 tablespoons soy sauce
½ teaspoon ginger
black pepper

Wipe off the meat and flavour with salt and pepper. Heat up the oil on high heat in a large frying pan. Brown the fillets on all sides and take them up, put them in an oven-proof dish and set aside.

Peel and finely chop onions and garlic and sautée them in the oil from the fillets until tender and golden. Put them in a bowl and mix with applesauce, orange juice, soy sauce, ginger and black pepper. Brush this onto the meat, cover the dish with aluminum foil and put on the lowest shelf of the oven. Fry at 440F for 15 minutes.

Remove the foil and lower the heat to 200°C/390F. Continue frying for another 10 to 15 minutes until the surface is nice and brown.

Enjoy!

Bella