“In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.” ~ Ina Garten
Pork Roast with Mustard Glaze and Sweet-Sour Red Cabbage
Festivals are one of the great things about fall in upstate New York. This year the Apple and Wine Festival was full of crafters, good food, music, cider doughnuts, apples and, of course, a wine tasting. All of this, together with the crisp fall air, made for a wonderful afternoon.
I left the festival with several bottles of wine that I hoped would be a great accompaniment to the rich savory pork dinner that was planned.
This recipe comes from The Best of Fine Cooking Cook Fresh magazine. It called for a pork roast; but I substituted two 1 ¼ pound pork tenderloins that I roasted to an internal temperature of 145 degrees.
This dish is delicious and the full bodied red wine I purchased was great with it.
Here is the link to the pork roast and the accompanying sweet-sour red cabbage.