• 1 Crispin apple
• 2 teaspoons course ground mustard = 1 teaspoon
• 1 teaspoon fresh thyme
• 8-10 in section center cut boneless pork loin
• 1 cup Arbor Hill’s Riesling + large splash
• ½ pound country sausage
• 4-5 cups mashed potatoes
• fresh parsley chopped
• 1 cup caramelized onions
• 1 Tablespoon unsalted butter
• fresh sage to garnish

Preheat oven to 425 degrees, Peel and slice apple, place in center of oiled oven proof sauté pan. Salt & Pepper pork, place fat side up on apples and roast for 15-20 minutes to brown. Remove from oven, lower temperature to 350 degrees. Pour 1 cup of Arbor Hill’s Riesling wine over pork, then rub/brush with mustard and fresh thyme. Return to oven, roasting 30-50 minutes till desired doneness.

About 10 minutes before pork is done, brown and crumble sausage, drain and add to hot mashed potatoes. Add fresh parsley, salt and pepper to taste.

Remove pork from oven and pan, set aside to slice. Spoon excess fat from pan, move to stove top.

Deglaze pan with the splash of Arbor Hill’s Riesling wine, add remaining mustard and reduce. Add caramelized onions, salt and pepper. Remove from heat, add a dab of butter. Serve apple/onion reduction over sliced pork. Enjoy this meal with a nice bottle of Arbor Hill’s Riesling wine.