Cider pork rules
Pork second courses
This is a great fall recipe we love to make after a day of apple picking at Carter Mountain Orchard. It is my variation of an old roast chicken recipe that was cut from a magazine and stuffed in my recipe box. My favorite part is the beautiful golden color of the sauce. It's best when prepared as is but in a pinch you can substitute chopped garlic for whole cloves and heavy cream for the creme fraiche.
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