Great recipe, although with some modifications. Used a tomato garlic cheddar rather than regular cheddar.
Browned the pork loin, then covered and let cook without adding the vinegar or water (and without making a gravy at the end). We chose to reserve some of the apple to marinate with red onion and champagne vinegar with a touch of apple cider vinegar. After the pork loin was finished, we added the apple/onion mixture to the pan to deglaze and added some steamed kale.
Reserved a bit of uncooked apple and shredded cheese to top the pork loin and apple/onion/kale mix once done.
Great flavors together, thanks so much for posting this recipe.
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Great recipe, although with some modifications. Used a tomato garlic cheddar rather than...