New recipe, January 17, 2012

Prosciutto Wrapped Pork Loin with Baked Apples from Bon Appétit. We modified the recipe a lot--used pork tenderloin, left the ground pork out of the stuffing, so a lot healthier than the original. But still really nice flavors, and a beautiful dish to look at as well! Served with a salad with truffled oil and almonds. We give the pork a 4. Yum!
Wine: Riesling "Hugel" Alsace 2009