Will someone please tell me why this recipe calls for two cook times for the potatoes and apples

I haven’t received the issue yet so can’t check it. I am a big fan of Tony Rosenfeld's recipes and

have made many of them. I have never been disappointed. His recipe for pork loin with maple mustard crust is a winner. I gave the link to it. I hope to try the one you linked after I receive the magazine, it looks really good.

Edited to say I’m thinking there may be an explanation in the magazine, do you have it?

https://www.finecooking.com/recipe/roasted-pork-loin-with-maple-mustard-crust

 
Yes, I saw the recipe on line, sometimes there's an article included with a recipe that has more

info. I guess that isn't the case here. Please report your results if you make it, it does really look good.

 
I totally agree with you that they will be overcooked in the two times. Be interesting to

know what he was thinking!! LOL

 
I have noticed a decline in the good writing of recipes for the past year. Genius Kitchen is one

of the worse, along with others who consistently make errors which are usually picked up by posters. Sometimes, they are never fixed. I cook a lot of meats on top of onions, potatoes, carrots, etc. and never would have given a thought to partially cook the vegetables to tender as this recipe states before cooking under the pork for another 80 minutes! That is nuts. The potatoes will still be nicely browned and the apples will not be reduced to sauce.

 
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