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. When cooking any kind of meat, it’s always a good idea to allow it to come to room temperature before cooking. For me, this is as easy as taking all the ingredients out …