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Roasted Pork Loin
September 26, 2006

I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and then made a very tasty gravy with a mixture of more wine, beef broth, flour, water and of course those great drippings from the pan. I did throw some small fingerling potatoes in the pan about 50 minutes before finish time. Very wonderful, every one loved it. It cooked for about 1 hour 45 minutes for a 3.5 pound roast, but I used a meat thermometer.

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