Pork tenderloin in marsala wine

Marsala is a sweet strong wine from Marsala in Sicily. I discovered this wine on a sail trip along the south coast of Sicily a few years ago. The wine is nice to drink with cheese or dessert or to use when cooking, as in this stew.

600 g pork tenderloin

1 onion

1 pack of bacon

2 apples

butter

salt and pepper

3 dl double cream

3/4 dl marsala wine

1 dl raisins

50 g split almonds

Slice the meat. Chop the onion and cut the bacon in pieces, Remove the core from the apples and slice them. Fry the onion in butter in a pan until soft. Move over to a stew pot. Fry meat, bacon and apples a little at the time and move over to the pot. Season with salt and pepper. Pour a little of the cream in the pan and whisk, Pour the sauce over the stew. Add the rest of the cream and the marsala wine. Boil for about 10 minutes. Toast the almond in a dry pan. Sprinkle the almond and the raisins over the stew. Server with rice or potatoes.