Pork Tenderloin with Apple & Marsala Sauce

This is a nice meat dish where the tender part of the pork meets the sweet-acidic flavor of the apple.
The semi-dry Marsala wine is the perfect wine for this recipe.

The best apple to use are the renetta variety. Both because of its sweet-savory taste, and because of its starchy texture.

  • DifficultyMedium
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineItalian


  • 500 mlvegetable stock
  • 4pork medallions
  • 2 spoonsextra-virgin olive oil
  • 1apple (renetta variety)
  • 1onion
  • 1 spoonplain flour (or cornstarch)
  • 1/2 glassmarsala wine
  • 1/2 tablespoonground turmeric
  • q.s.ground black pepper
  • q.s.sage
  • q.s.rosemary


  1. – dust both sides of the medallions with the flour;

    – slice the onion finely, then put it in a saucepan together with the rosemary needles, the salt and 2 spoons of extra virgin olive oil, mix well;

    – put the saucepan onto the fire and cook over medium heat;

    – as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;

    – let the onion to stew in its own liquid;

    – add the pork and seal them on both sides;

    – chop the apple into small cubes and add it to the pan;

    – chop the sage and add it too;

    – cook for 30 seconds, then pour the Marsala wine;

    – when alcohol evaporates, pour some vegetables stock

    – cover and finalize the cook for around 10 minutes (eventually pour more of the remaining vegetables stock is liquids evaporates);

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