Normandy Pork

Directions

1. 1
   Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.
2. 2
   Roast for 30 to 40 minutes then allow it to stand and rest for 10 to 15 minutes.
3. 3
   Core the apple cut away and discard the top and bottom then cut the fruit into 4 thick slices.
4. 4
   Fry them until lightly golden in the pan juices from browning the pork then keep the apple warm on a plate in the simmering oven.
5. 5
   Add the onion to the frying pan and cook on the simmering plate until just soft.
6. 6
   Stir in the cider then boil quickly until reduced by half.
7. 7
   Add the calvados if using and the cream.
8. 8
   Boil until slightly thickened and lightly browned.
9. 9
   Season the sauce to taste.
10. 10
    Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.