This apple cinnamon pork marsala is a quick stovetop 1 pan recipe, meant to be prepared in a jiffy!

What Type of Oil To Use For This Pork Tenderloin Marsala?

I love 4th and Heart’s grass-fed ghee infused with Himalayan Salt. I have found it has the best taste. You could also use KerryGold’s grass-fed butter. I like to use ghee or avocado oil as it has a higher smoke point.

Avocado oil has a more neutral flavor profile. The ghee, however, will add more richness to the sauce.

Is There a Specific Type of Pan To Use For The Sauce?

In order to create a caramelization effect for the sauce, a tri-poly stainless steel pan, or perhaps a cast iron is effective. You won’t get great caramelization with non-stick pans, however, if that is what you have, use what you have!

Tools For The Job:

Yield: 3

Apple Cinnamon Pork Marsala

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A quick and easy 1 pan, stovetop method for pork marsala. Avoids using the oven (although theoretically, you could roast the tenderloin, and use the sauce in this recipe). However, if you are short on time, and want to do it all in one step try this one-pan method.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

• 1/2 lb pork tenderloin
• 3 small Honeycrisp apples (or 2 med apples), chopped. You can also make some apple wedges as a decorative garnish but not necessary.
• 1 tsp roasted chicken base
• 1 tbsp salted ghee
• 1.5 tbsp avocado oil
• 2 cloves of garlic
• 1/4 yellow onion (chopped)
• 1/2 cup Marsala wine
• 1/3 cup water
• 1 tbsp garlic powder
• 2-3 dashes ground nutmeg
• 1 tsp cinnamon
• 1-2 dashes of cloves
• 1 tsp black peppercorns
• 2 tbsp brown sugar (add more to taste)

Instructions

1. Allow tenderloin to come to room temperature. Pat dry with a towel. Cut into 2 pieces if pieces are too long.
2. In a pan, melt ghee and oil and allow to come to med temp. Add garlic and onions and sautee to almost translucent. Add pork to pan over med heat and allow to sizzle and cook for about 8 minutes. Flip pork on other side and allow to cook for about 5 minutes.
3. Add chopped apples and cover with lid and allow to cook for another 3 minutes or so. If mixture is dry you can add a bit more ghee.
4. Take pan away from heat and pour in marsala wine. You may increase the heat a little to allow the sauce to simmer and reduce here.
5. Add the chicken base, water, and brown sugar. (You can add bigger chunks for apples here if desired). Allow sauce to simmer and reduce for about 1-2 minutes till sauce is a syrupy consistency. Slice tenderloins before serving.
6. Options: Serve with favorite veggies, spinach, or mashed potatoes

Notes

• You can use more ghee to replace the avocado oil if you would like. You can sub avocado for ghee as well, however, I felt the ghee added extra flavor to the sauce.
• Internal temp of pork should be at least 145 F

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 300mgCarbohydrates: 45gFiber: 7gSugar: 30gProtein: 22g

I used organic pork in this recipe. Interested in knowing more about sustainability and the benefits of organic and grass-fed meats? I wrote an article about my visit to a 100% grass-fed ranch here.