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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 192074" data-attributes="member: 1246"><p>Roast Pork Loin</p><p> </p><p><strong>Ingredients</strong></p><p> </p><p>1boneless pork loin, about 2 3/4 pounds</p><p>salt to tastef</p><p>reshly ground black pepper</p><p>1tablespoon minced, fresh herbs (thyme, rosemary or tarragon)</p><p>1cup dry white wine</p><p><strong>Preparation Cook: 1 hour and 40 minutes </strong></p><ol> <li data-xf-list-type="ol">Preheat the oven to 350°friend.</li> <li data-xf-list-type="ol">Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.</li> <li data-xf-list-type="ol">Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°friend.</li> <li data-xf-list-type="ol">Let the meat rest about 15 minutes before slicing.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 192074, member: 1246"] Roast Pork Loin [B]Ingredients[/B] 1boneless pork loin, about 2 3/4 pounds salt to tastef reshly ground black pepper 1tablespoon minced, fresh herbs (thyme, rosemary or tarragon) 1cup dry white wine [B]Preparation Cook: 1 hour and 40 minutes [/B] [LIST=1] [*]Preheat the oven to 350°friend. [*]Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper. [*]Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°friend. [*]Let the meat rest about 15 minutes before slicing.[/LIST] [/QUOTE]
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