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Wine and Dijon Marinated Pork Loin
Reviews:
December 05, 2007

I cut the salt back to 1/2 tsp and would just leave it out next time. It was a bit too salty. There is plenty of salt in bouillon in my opinion. I used loin rather than tenderloin, taking care to remove as much fat as possible before cooking, and it turned out remarkably moist and tender. I also used "Better Than Bouillon" in place of bouillon cubes.

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