Pork Stuffed with Almonds and Apples
Soak the apple rings in the apple juice for half an hour.
Preheat the oven to 180°C (approximately 350°F).
Rinse the pork, pat dry, cut along the side and open. Season with salt and cayenne pepper on both sides.
Roast the almonds in a dry frying pan until golden brown, then remove from the pan and let cool. Squeeze out the apple rings, chop into small cubes and mix with the almonds. Spread the mixture on the pork, leaving a free boarder on the sides. Roll the fillet and tie with kitchen twine. Melt the clarified butter in a roasting pan and sear the fillet on all sides about 8 minutes. Then pour in the broth and cook for 30-35 minutes in the preheated oven. Turn halfway through pour some more broth into the pan as needed. In the meantime, rinse the apples, peel, quarter, remove the core and cut into wedges. Heat the butter in a pan and fry the apples 3 minutes on both sides, then remove.
When finished, remove the fillet from the oven and wrap in aluminum foil. Add the cream and Calvados to the meat juices and simmer on the stove for about 3 minutes. Add the apple slices and let stand for 5 minutes in the sauce. Season with salt and pepper.
Cut the fillet into slices. Arrange on plates with the sauce and apple slices and season to taste with a little cayenne pepper.
Serve with pasta or rice.