The pork and the apples on the run

spezzatino-maiale-mele

(for two/three persons)
Ingredients:
1 pork tenderloin, about 1 pound
2 large Granny Smith apples, skinned and chopped
1/2 white onion, slice thinly
1 garlic clove
1 tablespoon brown sugar
2 tablespoons olive oil
1/2 cup marsala, or porto wine
1 cup water with two teaspoons of bouillon
2 tablespoons rice vinegar
2 bay-leaves
Preparation:

Remove excess fat from the pork, if any, and slice the loin in 1 1/2 inch pieces. The Crock Pot would be perfect for this preparation, but I still don’t have it, so I used a normal cooking large pan. Place water and bouillon in the pan over heat, when the bouillon is completely melted, add all ingredients together. Stir gently to mix well. Cover with lid and cook on low heat for about 2 hours. Check often during cooking and make sure that the preparation doesn’t dry. If this happens, have prepared and add some vegetable broth.

(for two/three persons)

My mum uses to tell me “cooking for few people is very different than cooking for many”, I know she is very right. I learned with the experience that cooking big pieces of meat and get them soft, tasty, and with a rich sauce, requires a lot of time and attention. But, with a limited quantity, you can use less time and a little less attention and you can still put together a recipe that looks like “oooohhhh you must have spent a lot of time in the kitchen!”.

Believe it or not, I made this preparation in less than 20 minutes, preparation time plus of course the time for cooking. But really you can leave the pan on the low heat and just come back to check a couple times. The Crock Pot would be perfect, it wouldn’t even require checking, but I still don’t have it, so I used a normal cooking large pan.

1 pork tenderloin, about 1 and 1/2 pound
2 large Granny Smith apples, skinned and chopped
1/2 white onion, slice thinly or chopped
1 garlic clove
1 tablespoon brown sugar
2 tablespoons olive oil
1/2 cup marsala, or porto wine
1 cup water with two teaspoons of bouillon
2 tablespoons rice vinegar
2 bay-leaves

Preparation in few easy steps:
– Slice the loin in 1 1/2 inch pieces/slices
– place oil, water and bouillon, and bay leaves in a pot over heat, (per i miei amici italiani le bay leaves sarebbero l’alloro… com’è che gli americani le chiamano così ancora non l’ho capito), meanwhile skin and chop the apples. When the bouillon is completely melted add all the other ingredients.
– stir gently to mix well and after about ten minutes, turn the pork slices
– cover with lid and cook on low heat for about 2 hours. Check sometimes during the cooking and make sure that the preparation doesn’t dry. It shouldn’t happen, but if it does, have prepared and add some hot vegetable broth. Don’t add cold water, the cooking of your meat would be interrupted and the meat would harden.
– Pretty much it. Serve the meat with its cooking juice, that will be similar in consistency to an apple chutney. A dry white or a rosé wine match nicely with this delicate preparation.

Oh by the way, you might have noticed that I have loved the combination of marsala with apples that I tested for the Mother’s Day apple tart 😉

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