An elegant dish of braised pork fillet with apples and onions to serve at a dinner party or for a date night at home.
15 people made this
3 tablespoons olive oil
1 whole garlic clove, slightly crushed
salt and pepper to taste
1 (700g) pork fillet, trimmed
1 large onion
125 to 180ml Marsala wine
2 Granny Smith apples - unpeeled, cored, cut in 2cm wedges
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Method Prep:10min › Cook:40min › Ready in:50min
In a deep casserole, heat the oil over medium heat, add the garlic and when the garlic is fragrant, take it out. Salt and pepper the pork and brown it on all sides. Take it out of the pan and set it aside.
Slice the onion in half moons, add to the casserole and cook over medium heat until they are transparent. Add the Marsala wine, apples and salt and mix. Put the pork back on top of the apples and onions and cover with a lid. Cook over low heat for 20 minutes. Halfway through, turn over the pork fillet.
Remove the pork fillet and set it aside to rest for 5 minutes. Reduce the sauce if it is too thin.
Slice the fillet in medallions and place them on a plate with the sauce poured over it, or serve two medallions per plate.
If the sauce is too dry, add a knob of butter. You can also cook two pork fillets at the same time if you want to double the recipe to serve 8.