Cut the pork into pieces bigger than bit size but not as big as serving size. I slice my loin like it’s going to be a thick pork chop, then cut those into three pieces.

Season the meat well. I use Slap Ya Mama and it truly doesn’t come out hot because of the sweetness. I think the original recipe said to coat the meat with spicy mustard.

Heat the oil and brown the meat well. Once the meat is nice and browned, remove it. Deglaze the pot with the wine. Add the apples, garlic and onions. Put the meat on top.

Add about 1/2 – 1 cup water. Cook on low pressure for about 20 minutes.

I take everything out and make a gravy, then put everything back in and let it simmer for a little while, adding more seasoning if necessary.

Serve over saffron rice. This makes great leftovers!