All About Apples

September 23, 2004

   
 


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Thursday, September 23, 2004, 10:26PM

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Pork Prepared two ways with Apple Cider Sauce and Pippin Apple Dumplings. There are so many wonderful things about this dish, itís hard to know where to start. The smell of the pork loin found my nose in a hurry. The tenderloin is unbelievably juicy. No surprise given that itís been basting in butter. The cured meat adds perfect oil to this dish that drizzles over the dumplings as theyíre served. Speaking of the dumplings, they have a doughy sour flavor dotted with perfect tiny pieces of copa. When served, they have a gentle coating of sweet and savory cider sauce. The pancetta has almost a pastrami-like flavor. Itís beautiful to behold, with the dumplings under the pancetta absorbing the oil and flavor and getting even more flavorful. Theyíre like mini apple-concentrated balls of slightly finely crumbled dough. The flavors in this dish are gentle, but strong and smooth. The smell of the pork engulfs you.

 


 

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