Pork with apples and honey

Classic pork fillet, braised with apples, honey, and aromatic spices.

Ingredients

1 pork fillet

3 tbsp oil

200 ml chicken broth

2 tbsp honey

200 ml apple juice

lemon peel

3 apples

cinnamon

salt

Wash the pork fillet and pat it dry with kitchen paper.
Trim the meat of any sinew and excess fat. If present, remove them carefully with a sharp knife.
Tie the pork fillet with kitchen string in several places to help it keep its shape during cooking.
Heat 3 tablespoons of oil in a deep pan over medium-high heat. When the oil is well heated, add the pork fillet.
Brown the meat on all sides until golden brown. This will take about 5-7 minutes per side.
Remove the pan from the heat and add 200 ml of hot chicken stock, 2 tablespoons of honey, 1 teaspoon of cinnamon, 200 ml of apple juice, and the finely grated zest of 1 lemon.
Season with salt to taste.
Return the pan to the heat, reduce the heat to low, cover, and let the dish simmer for 1 hour and 15 minutes.
During cooking, turn the fillet occasionally to ensure even cooking.
Peel the apples, remove the cores, and cut them into eighths.
Add the sliced apples to the pan and stew for another 15-20 minutes, until tender.
Remove the pork fillet from the pan and untie it from the string.
Slice the fillet into slices about 1 cm thick.
Serve the pork fillet, drizzled with the sauce from the pan, and garnish with the stewed apples.