Pork Fillet and Apple in Spicey Cream Sauce

Given to me by my German friend Gabriele who is well known for her marvelous cooking. Pink Lady apples are sort of like Jonathons. She thinks green apples would be too tart. Simple and delicious. My first taste had me instantly wanting the recipe. Serve over rice.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 tray

Ingredients

• 2  pork fillets (no weight given)
• 1  tablespoon butter (for frying meat)
• 4  apples, peeled and cut into 16 wedges each
• 250  g  cream (she uses a mixture sour cream and whipping cream)
• 2  teaspoons  Thai curry paste (red and spicy)
• 1 -2  tablespoon tomato paste
• 1  dash sweet paprika (to taste)
•  salt and pepper
• 150  g  tasty cheese (or more to taste)
• 1⁄2 cup parmesan cheese

Directions

1. Preheat oven to 180° C (350 F).
2. Cut the pork fillet in 1 cm thick slices, and in a skillet, sear in butter, salt and pepper.
3. Reserve the pan juices, and place the meat in a large deep baking pan. Cover with apple slices. The meat should be covered.
4. Mix cream with curry paste, tomato paste, sweet paprika, salt and pepper. It should taste spice. Add the reserved meat juice. Pour evenly over the pork and apples.
5. Grate or grind the cheeses and cover cream with it.
6. Bake in the preheated oven at 180° for 40 minute or until cheese has melted and nicely browned.