If you can find pork bones, roast them in the pan along with the pork loin: they’ll give you flavorful drippings for the pan sauce.
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To play up the sweet, tart apples in the salsa and to balance the spice in the chorizo, seek out a fruity, slightly sweet white such as Riesling (Kiona from Washington; Wagner Vineyards of New York’s Finger Lakes region), Gewurztraminer (Mark West of Sonoma; Thomas Fogarty of Monterey), or Chenin Blanc (Husch from Mendocino; Llano Estacado from Texas).
Outstanding recipe! It's not "easy" to prepare and it is not quick but the final outcome is well-worth the work it takes to prepare. I prepared this recipe twice and had the same results. The roast, stuffing and salsa were a great balance. It was tasty and moist. I made the salsa a day or two ahead so the flavors would come together. My entire family LOVED this recipe.
very tasty and not too tough!
I am looking at making this but note an error in the recipe. I am quite sure you don't intend for the recipe amount of "34" cup unpeeled, diced Granny Smith Apples. My Foodie eyes think this should be 3/4 cup. Thoughts?
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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