Stuart Miller Recipe Reviews (Pg. 1) - (18412604)

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Stuart Miller



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Portuguese Pork with Red Peppers

Reviewed: Jun. 19, 2006
When I origially posted this recipe (under an old user account that I forgot) I left out the cup of chicken stock that you add just after the alcohol from the wine has cooked off. You should first remove the peppers and reduce the liquid by half before adding the pork and peppers back to the pan.
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Roasted Pork Loin

Reviewed: Jun. 19, 2006
Excellent, Tried this with fresh rosemary. I was a bit unsure about cooking pork loin with liquid and was amazed that it didn't dry out. To the contrary, the meat was very tender and moist.
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4 users found this review helpful

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