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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Feb. 27, 2011
Beautiful recipe. The slight addition I made was to add some chopped walnuts to the stuffing. Served with parsnips baked with maple syrup and paired with a lovely Pinot Noir. I might search next time for an intensified version of the port-based sauce. All in all, a very worthy alternative to standard holiday fare such as turkey, goose, duck or ham.
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