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Roast Loin of Pork

Reviewed: Jun. 5, 2001
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)
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