Servings: 6 to 8
Cider in a brine for pork loin imparts nuance and sweetness. Here, the cider does double duty, also starring in a pan sauce that gets drizzled on the finished dish.
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Very disappointed in this. Did they not test this before posting it? I made 1/2 the pork/vegs, full sauce and cooked the pork & vegs accordingly. 1/2" onion wedges were tough, stringy pieces of onion, potatoes overcooked. I did not add the apples until near the end & ended up caramelizing them on the stovetop. The "pan sauce" was basically thickened cider, even though I added some drippings. Timing for everything seemed off. I am finding more and more of Fine Cooking recipes to be ordinary at best, disappointing for the most part. Something has changed at the FC kitchen, and not for the best.
My husband liked this very much, me not so much. The apples turned to mush. The pork, however was very moist and flavorful. I think I will do the pork as the recipe outlines but will experiment with the vegetables. Potatoes were very good, onions ok, apples not so much. Somewhat disappointing really.
I had the apples turn to mush as well as another reviewer, but they were still good. Almost ended up like another sauce. Onions and potatoes turned out fine, just needed a bit more salt in my opinion. The pork was delicious, as was the pan sauce.
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