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Roasted Pork Loin
Reviews:
January 20, 2006

I made this recipe tonight using a bone-in Boston Butt pork roast. It was almost 5 lbs, so I doubled the recipe. I guessed on the cooking time, but it was about 3 hours. I cut the slits real deep to put the paste mixture in, then blended the olive oil with the remaining mixture in the same processor to rub on the roast. I used a roasting pan with a lid and had a ton of juice to baste with. Oh, I also sliced a sweet onion and layered the bottom of the pan with it and put the roast on top. And when I put the wine in the drippings, I mixed it with some corn starch first, to thicken the gravy up a little. It was delicious! I will most likely be making this again.

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