Pork fillet with whole apples and garlic

Preheat the oven to 125 ° C. Rub the pork fillet around with salt and generous pepper. Heat the butter in the frying pan and roast the meat around brown. Spread the garlic cloves around it, add the thyme and cook for 3 minutes. Pour the cider along the edge of the pan.

In the meantime, peel the apples and drill out the cores. Place the apples with the meat in the pan and spoon over some of the cooking liquid. Place the pan on the grid in the middle of the oven and roast the meat for approx. 40 minutes.

Switch off the oven. Put the meat and the apples in a bowl and put them back in the switched off oven.

Remove the garlic from the gravy and squeeze 5 toes between thumb and forefinger over the frying liquid. Add 100 ml of water, scrape off the cakes and let it all boil down to a nice gravy. Season with salt and pepper.

Cut the pork fillet into slices and spread over 6 hot plates. Put an apple on each board. Add the gravy. Tasty with mashed potatoes and sprouts.