Pair this dish with a light to medium body red such as Pinot Noir, low tannins and fresh red fruits helps balance the richness of the dish.
White wines with high acidity and a touch of sweetness with a smooth and creamy palate such as Sauvignon Blanc/Semillon blend or a Viognier, complements well with the fatness of the pork and the brightness of the apples.
COOKING INSTRUCTION Defrost at room temperature for at least 3 hours or over night in the fridge - warm up the oven at 380 F Warm up the dish until 65 Celsius
