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?
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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