Pork Tenderloin With Green Apples

Preparation:

Preparation: In a saucepan, heat 30 g of butter with the oil and brown the fillet tied with white kitchen string. When it has taken on a nice color on all sides, sprinkle with the wine and let it evaporate. Salt, pepper. Cook for twenty minutes over moderate heat, add a few tablespoons of hot water if necessary. In a saucepan, heat the remaining butter and flavor the apples, washed and cut into wedges. As soon as they have taken on a nice golden colour, sprinkle them with Calvados and let it evaporate. Turn off when the consistency of the apples is decidedly soft. Cut the meat into slices, arrange them on a serving plate, surround them with the apple stew and serve piping hot.