Pork loin with Apple sauce

600 g smoked brisket

6 apples

2 onions

1 carrots

0,5 glass vegetable broth

4 tbsp. olive oil

4 tbsp. heavy cream

4 tbsp. Apple juice

1 tbsp. Calvados

black pepper

salt

Chop the onions, carrots cut into cubes, peel the apples, remove core, cut into circles.

Cut the brisket into slices and pepper and fry until Golden brown in butter.

Fry in butter carrots and onions, add chopped apples, fry until Golden, pour in the vegetable broth, cream, juice and bring all to a boil, add the Calvados, roasted loin, simmer for another 15 minutes.

Before serving, sprinkle fried chop green onions, cut into rings, submit loin in Apple sauce with sauerkraut.