An adventure with Pork Loin

So I found this recipe on Taste Spotting and I was DYING to try it.

   *Side bar: If you haven't been to taste spotting you must go! It's part of why I refuse to join pintrest because looking through all of these recipes keeps me busy all afternoon.

The recipe I found wasn't very specific sooooo I kind of (and you will have to too) experiment and be willing to just kind of go with it.

First off here is the recipe so the rest of what I say will make sense

A Beautiful piece of boneless pork loin, with some trace of fat

Sea Salt

Freshly Ground Black Pepper

Extra Virgin Olive Oil

1 knob of butter

2 cloves of garlic

3 apples

1 white onion

1/2 c. of wine

Clearly my first mistake was in buying the meat. Because this recipe didn't specify and I was cooking for three people I assumed I would be buying something on the smaller size. HA! Well I went to the grocery store and the only size they had was a ginormous piece of pork loin. I suppose I could have asked the butcher about getting something smaller, but I thought maybe this is what she meant so I bought the smallest one they had. IT DIDN'T EVEN FIT IN THE PAN! I had to wrap it around the edge making it look like a large disgusting slug.  They also suggest using a cast iron pan and because I was cooking at a friends I didn't have mine with me :\. I trudged along anyway.

Step one: 

• Tie the pork with twine and rub the pork down with sea salt and black pepper. I tied the kitchen twine in about inch to inch and a half increments across the whole pork. 

Step two:

• Put a few tablespoons of olive oil and the knob of butter (I used a tablespoon + some extra because I had such a big piece of meat) 1 tablespoon should be plenty! Let it melt then add the cloves of garlic.
• Add the pork to the pan and let it brown on both sides. Try to flip it with a blunt object so you don't pierce the pork. You want all the juices to stay inside if possible. (About 10 minutes)

SEE!!!!! I told you it was too big. I had to give a bunch away or I would have been eating leftovers for WEEKS!

Step 3:

• Pour in the wine (I ended up putting in 1 1/2 c. because of the size) You could put in a little extra just because to add flavor or make your kitchen smell nice, but with a smaller piece of meat 1/2 a cup is fine :) Leave the pork alone until most of the wine has evaporated.

Step 4:

• Reduce the heat and add the apples and onions...again my pan was not big enough so they are over flowing, but you want to keep them down by the sides of the meat if you can so you can cover it in the olive oil and remaining wine sauce. If you run into the same problem as I did I just poured a little white wine and olive oil over the top so those apples and onions got covered.
• Cover the pot with a lid and let it simmer for 25-30 minutes checking on it occasionally.
• If the meat isn't cooking evenly because you bought a ridiculously large piece then just rotate it every now and then so it can at least attempt to cook evenly. 

Step 5:

• Remove the pork from the pan and wrap it in aluminum foil to cool for a few minutes. I was anxious to try it so i only let it sit for about 5 minutes
• Turn up the heat for the remaining sauce, apples, and onions.
• you can serve the apples and onions with the meat like I did, or the recipe suggests purreeing what's left and serving it as a gravy, which I'm sure would taste amazing!

It got pretty good reviews, but by the end of trying to figure all of this out I had completely lost my appetite. It was still kind of fun improvising with the recipe. I didn't stray too far from it. Not quite the adventure I make it out to be, but the process definitely was not what I expected. If you have better luck then me or suffer through your own adventure let me know what you did differently and how it turned out!