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Roasted Pork Loin

Reviewed: Feb. 9, 2014
I couldn't get the garlic and stuff to a "paste" but I rubbed it on, it stayed, and the meat tastes great. Also, I cut a long, shallow slit and stuffed the paste into it. It's so tender ... like a Prime Rib; only a 10th the cost. The white wine to make a sauce is o.k.; it was just liquidy. I'll skip it in the future.
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