The small roasted apples surrounding a Prosciutto wrapped pork loin on the cover of the October 2011 Bon Appetite reminded me of the apples on one of our apple trees. All but one of our trees produce full size apples and this recipe looked like a wonderful use of the small size ones.It is a tasty way to prepare a pork loin for guests or for generous leftovers for two people. The roast looks as gorgeous as the picture, but we put the apples in the pan cut side down and they ended up absorbing the liquids instead of browning on top. They were good, just not pretty like the picture. Make sure you place the apples cut side up.
Prosciutto-Wrapped Pork Loin with Roasted Apples Recipe
