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Roasted Pork Loin
March 13, 2006

My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all day. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum!

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