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.
Ingredients
- 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
Preparation
– 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);