Season meat with salt and pepper, fry in roasting pan in hot oil until brown all over, remove. Extinguish the gravy with port wine, boil to about 5 tbsp. Add the stock, put the roast in the roasting pan and cook with the lid closed in the heated oven at 200 degrees on the 2nd rack from the bottom for 25-30 minutes (gas 3, convection oven 20 minutes at 180 degrees).
Cut apples into quarters, remove seeds and cut quarters in half. Mix with juice of one lemon. Caramelize confectioners’ sugar in a frying pan until golden brown, add butter and stir until melted. Extinguish with white wine and stir until caramel is dissolved. Add apples and spring onions and cook for 2-3 minutes, turning carefully. Pluck off marjoram leaves. Season with salt and pepper and sprinkle with marjoram.
Remove meat and wrap in foil. Stir crème fraîche into meat juices, let bubble up, thicken with sauce thickener, season with salt and pepper. Cut the meat into slices and arrange with the apple vegetables. Put the cranberries on the apples and serve with the sauce. Serve with mashed potatoes.
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