Ingredients for 10 persons:

2 kg fillet of pork
1 garlic clove
bay leaf
phyllo dough
butter
sesame seeds
8 Pinova apples from Val Venosta
100 g sugar
200 g butter
lemon
1 kg celery root
1 potato
50 g onion
milk
olive oil extra vergine
bay leaf
fennel seeds
salt and pepper

Preparation:

Wash the fillet of pork and cut it into medaillons.
Roast the pork with garlic, oil and bay leaf on both sides in a non-stick pan for a few minutes and let cool.

For the apple puree:
Peel apples and cut them into small pieces, cook them at low heat with butter and sugar for 20 minutes, strain through a sieve and add lemon juice.
Roll out the phyllo dough, brush with butter and cover with apple puree. Put the pork medaillons on the dough, close, brush with butter and sprinkle with sesame seeds.
Cut the celery root and the potato and boil with browned onion, cover with milk and water and let boil.
Strain through a sieve and add lemon, salt and pepper.

Serving suggestion:
Cut the fillets into halves and serve with celery puree.