This is a wonderful midweek dinner, as the pork and apples cook at the same time, but it’s just as impressive as an entertaining dish, as it can be semi-prepared ahead of time and then heated up before serving. I love it served with rustic mashed potatoes and roasted Brussels sprouts for a celebratory fall dinner.
If you like the rustic look, as I do, leave the apples unpeeled. They'll hold their shape a bit better and add color and texture to the dish. But if you want to make it a bit more elegant, peel and core the apples. You can always substitute the cranberry juice for other liquids, such as apple juice or chicken broth.
