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Roasted Pork Loin
August 27, 2006

This is a great tasting roast. I used a 2.8-pound pork loin top loin roast for this recipe. I used fresh rosemary from my garden instead of dried, and added just a little onion and olive oil to the paste rub. About 1/4 through the cooking process, I added a little chicken broth and a little wine to the bottom of the roast, and about 20 minutes later, I turned the roast. I cooked the roast for 1 and ½ hours total, covered it with foil for about 10 minutes, and it came out done but very moist. I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. I added more chicken broth and wine to the drippings in the pan, a touch of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Thank you, Kathleen, for sharing this recipe.

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