Food blogger Kiplog didn’t plan it out…she only had a bit of information about the longevity and the taste of Mutsu apples from Evanston farmer’s market. The best part of her discovery is that she is going to work it out again with tenderloin pork parboiled or fried before adding it to the apples.Kiplog is concerned with the reduced period of cooking after stuffing pork into the filo.
But I am looking forward to the implementation of Kiplog’s idea of roasting the Mustu apples and pairing it with seared pork. However, pairing flesh with fruit makes cooking easier and eating healthier when compared to the pairing of flesh with wine. Thanks Kiplog
