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Garlic Pork Roast
October 22, 2002

This was a very tender roast. I used a 3 lb. boneless sirloin, tied. I seared it in olive oil after I rubbed it with rosemary and Mrs. Dash Garlic & herb. I didn't have sweet taters, so I just used russets. After it was done, I poured the broth into a saucepan and thickened it with cornstarch to make gravy. Yummmmmy!!

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