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Roast Pork (mf)

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CATEGORY CUISINE TAG YIELD
Meats Dishes, Main 8 Servings

INGREDIENTS

4 lb Boneless pork loin from butt
end
Garlic cloves, slivered
2 T Olive oil
2 T Unsalted butter
1 Carrot, finely chopped
1 Onion, finely chopped
1/2 c Dry white wine
Salt and freshly ground
black pepper

INSTRUCTIONS

With a sharp paring knife pierce the roast at random intervals and
insert some garlic in each slit. Preheat oven to 350 degrees.  In a
casserole or deep roasting pan melt butter in oil. Brown pork  loin on
all sides and remove. In same casserole, in remaining fat,  add the
carrot and onion, cover and cook until soft, about 5 minutes.  (If they
begin to stick, add some white wine .)  When soft, bury pork in
vegetables, add remaining white wine, season  with salt and pepper and
bake for 1 and 1/2 to 2 hours or until  tender.  Remove, let rest for
10 minutes before carving. Slice half for one  dinner and place
remaining portion in refrigerator.  Yield: 8 servings  Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved NOTES :  Main Dishes,
Pork-Ham, Oven  Posted to MC-Recipe Digest V1 #322  Recipe by: COOKING
MONDAY TO FRIDAY SHOW #MF6619  From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:25:49 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 8.5mg
Sodium: 88.9mg
Potassium: 60.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g


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