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Light Herb Pork Loin
April 05, 2015

I'm very pleased with this recipe. It is good old meat-and-potatoes fare made simple and delicious. I prepared everything the night before, and marinated the pork overnight. To use ingredients I had on hand, I substituted 1 tsp each of dried thyme and cilantro instead of the fresh, and 1 tbsp of fresh marjoram instead of the dried. I used a 1.5 lb bag of mini potatoes, no cutting required. Four hours later, the meat was perfectly cooked and moist, and the potatoes were nice and tender, not mushy. The roast looked very appealing thanks to the searing. While it was cooking, I took four Mackintosh apples I had in the fridge and cooked them down into a quick apple sauce and served it with the pork. Delicious! I would definitely use this recipe again for a small pork roast. Thanks for the recipe.

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