Roasted pork loin with apples, cider and Calvados from Cuisine Magazine, May/Jun 2008 (#128) (page 78) by Lauraine Jacobs

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Notes about this recipe

  • adrienneyoung on February 14, 2014

    Tasted quite nice (I dry brined the pork for 4 days in advance, a la Judy Rogers, which really helped). But it doesn't present well. "sauce" is unlovely. Might be prettier if you deviated a bit and caramelized the onions. Not, as written, a keeper.

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