Cider-sage pork loin with potatoes and apples from Fine Cooking Magazine, Oct/Nov 2018 (page 61)

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Notes about this recipe

  • chawkins on March 02, 2024

    This was delicious. I marinated for 16 hours. Used regular yellow onions, snap dragon apples and honey crisp apple cider. The pork loin was over 150F when I pulled it out, higher than the 145F called for, but was still very moist and tender, thanks to the brine. I”lol used a probe next time.

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