Trentino Alto Adige is a beautiful region in northern Italy, well known for the Dolomites mountains, the Garda Lake and its apple orchards. Many recipes which come from this region are made with the huge variety of apples growing there.
This week’s recipe combines pork meat with apples. The ones we used are from my garden in Denmark, not really from Trentino, but they still are crunchy and juicy 😉
If you also decide to make our Pork Tenderloin with Apples, we suggest you to sip along a Primitivo di Manduria DOP “Collezione Bellisario” 2016 – Cantine due Palme. This red wine, made with Primitivo grapes grown in the vineyards of Apulia region has a broad and complex aroma, a full bodied and velvety taste, which is a perfect match with pork meat.
INGREDIENTS for 4 servings:
- 1 pork tenderloin of around 600 g
- 4 apples, diced
- 4/5 tbsp of extra virgin olive oil
- 2-3 tbs flour
- freshly ground pepper
- 1 knob of butter
- 1 glass of Marsala wine or white wine
- Cut the tenderloin into 1-1,5 cm thick slices. Flour lightly them on both sides. Heat the oil in a large frying pan and then add the pork slices. Let them brown on both sides over high heat.
- Pour half glass of white wine, or Marsala, and let it evaporate, or flambé (as seen in the picture below). Add salt and freshly ground pepper.
- Cooking for another 7-8 minutes over medium heat.
- In the meantime melt the butter in a small pan and sauté the apple cubes for a few minutes. Add the remaining wine and let it evaporate. Season with salt.
- Serve the meat with some apples and a few tablespoons of cooking juice.
Tips: Blend some apples to prepare a cream. Lay it on the plate and put the meat slices onto it.
Francesca & Marinella