I really wanted to love this recipe, but I had to knock it down one star for the cooking method. I followed the recipe exactly, and these are the problems I encountered. First of all, there was far too much fat. The fat actually kept the meat from coming in contact with the pan, so it didn't brown quickly. A quick sear is all that is necessary, with only enough fat to keep the meat from sticking to the skillet. Secondly, apple quarters did not have enough time in the oven to become tender. I would recommend cutting the apple into eighths or smaller. I'm glad there was a brine, for the pork would have been inedible without it. Nice flavor combination--I love rosemary on most meats, and pork with apples is always a winning combination, in my book. Thanks for sharing your recipe!
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I really wanted to love this recipe, but I had to knock it down one star for the cooking...