Servings: four.
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.
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?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review