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Roasted Pork Loin
Reviews:
August 28, 2008

WOW! This was my first attempt at a pork roast and it couldn't have been easier. I had a 3.5lb center cut loin, so I doubled the oil and herb mixture. I also added thyme and basil. I put a little bit of white wine and water into the bottom of the roasting pan and scattered sweet onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced red skin potatoes all around. I sealed the pan with foil and roasted it for two hours without basting. It came out AMAZINGLY moist and perfectly done. I added some salt and pepper to the pan liquids (there was A LOT) and thickened it up to make a delicious gravy. I will most def use this again! Thanks!

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