Pork Roast with Apples, Cider, and Cream

Name: Pork Roast with Apples, Cider, and Cream
Yield: serves 4
Ingredients: 2 tablespoons vegetable or grape seed oil; 2 1/2-pound pork loin roast, trimmed of fat; 1 yellow onion, chopped; 1 ounce assorted fresh wild mushrooms, stemmed, thoroughly cleaned; 1 cup apple juice or apple cider; 1/2 cup Chardonnay or other white wine; 1 cup heavy whipping cream; 1 pippin or other tart, firm fleshed apple, sliced; 1 cup walnuts

December 9, 2011

At certain times of the year, parts of Northern California’s Sonoma County sprout masses of wild mushrooms, and at one time apple orchards covered many of the hills now blanketed with vineyards. Gone today are many of those venerable old trees, but remnants of some orchards remain, as does the heritage that inspired this savory slow-cooked meal.

Cooks' Note

Suggested Beverage: A Russian River Valley Chardonnay.

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