Roast pork with apples (Arrosto con le mele) from The Silver Spoon (page 762) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • ashallen on November 05, 2019

    This came out fine but not fabulous for me, but I'd like to try it again since I made a a substitution and since I think a few tweaks would help. Easy recipe to make. I substituted a mixture of white wine and apple cider for the red wine and my apples were pretty sad and old. I also chopped up a large shallot and added it to the pan with the apples. Some sprigs of thyme might be nice in the sauce, too, in the future. I cooked the pork as specified in the recipe and it was 185-195F in the center by the time it emerged from the oven - that's high for pork. Next time I'd take it out sooner and/or use a bone-in pork loin - I think either/both of those steps would yield a more luscious roast.

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