Pork baked in dough with cider and brandy sauce

4 servings

60 minutes

Pork baked in pastry with a cider and brandy sauce is a gourmet dish of European cuisine, where juicy meat is enriched with the flavors of cream cheese, apples, and spices. Its preparation history traces back to festive feasts where meat was baked in pastry to retain its juiciness. Ham adds delicate saltiness while the crispy puff pastry creates an appetizing crust. The cider and brandy-based sauce harmoniously complements the dish with a light tang and rich bouquet of aromas. It is served sliced with sauce in a gravy boat and pairs perfectly with a glass of white wine or cider. This is a magnificent choice for a formal dinner that can impress even the most discerning gourmets.

Energy value per serving

• Calories: 660.5
• Proteins: 33.8g
• Fats: 38.8g
• Carbohydrates: 36.9g

Ingredients

• Cream cheese: 85 g
• Sour apples: 0.3 pc
• Garlic: 2 clove
• Sage leaves: 2 tbsp
• Ham: 5 pc
• Pork tenderloin: 500 g
• Chicken egg: 1 pc
• Puff pastry: 250 g
• Butter: 1 tbsp
• Shallots: 1 pc
• Brandy: 0.3 glass
• Cider: 0.5 glass
• Olive oil: 0.5 tbsp

Cooking steps

1. Preheat the oven to 220 degrees.

2. In a small bowl, mix cream cheese, apples (peeled and diced), brandy, 1 clove of garlic (pressed), and chopped sage.

   Required ingredients:

   • Cream cheese: 85 g
   • Sour apples: 0.3 piece
   • Brandy: 0.3 glass
   • Garlic: 2 cloves
   • Sage leaves: 2 tablespoons

3. Wash and dry the cut, then make a 2 cm deep cut along its length.

4. Spread the cream cheese mixture with apples inside the cut.

   Required ingredients:

   • Cream cheese: 85 g
   • Sour apples: 0.3 piece

5. Lay 5-6 slices of ham on the table to wrap the entire fillet. Tie with twine or string.

   Required ingredients:

   • Ham: 5 piece

6. In a large skillet, heat 0.5 tablespoons of olive oil and fry the pork on all sides until golden brown. Remove from the skillet and place in the refrigerator for 10 minutes.

   Required ingredients:

   • Olive oil: 0.5 tablespoon
   • Pork tenderloin: 500 g

7. Roll out the dough into a rectangle to wrap the filling.

   Required ingredients:

   • Puff pastry: 250 g

8. Take the ham slice out of the fridge, remove the string, place the pork on the dough and seal the edges (you can brush with water for a stronger seal).

   Required ingredients:

   • Pork tenderloin: 500 g

9. Line a baking sheet with parchment and place the pork in pastry seam side down. Brush the pastry with an egg beaten with water.

   Required ingredients:

   • Chicken egg: 1 piece

10. Bake the pork for 20-25 minutes or until the dough is golden brown.

11. Remove from the oven and let the meat rest for at least 5 minutes before slicing.

12. While the cut is in the oven, melt butter in a pan over medium heat.

    Required ingredients:

    • Butter: 1 tablespoon

13. Add chopped shallots and 1 clove of garlic, sauté until translucent, about 1 minute.

    Required ingredients:

    • Shallots: 1 piece
    • Garlic: 2 cloves

14. Add apple cider and brandy. Increase the heat and boil for 12-15 minutes, or until the liquid reduces by about half. Add finely chopped sage.

    Required ingredients:

    • Cider: 0.5 glass
    • Brandy: 0.3 glass
    • Sage leaves: 2 tablespoons

15. Serve the sliced cutlet in the batter and the sauce in a sauceboat.