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Dan The Man’s Pork Loin Roast

(Southern Living, November, 2008)

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Honey-Coriander Glazed Ham

(Cooking Light, November, 2009)

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Maple-Sage Roasted Pork Tenderloin

(Cooking Light, November, 2008)

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Mixed Peppercorn Beef Tenderloin With Shallot-Port Reduction

(Cooking Light, November, 2008)

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Pork And Pumpkin Noodle Bowl

(Better Homes & Gardens, November, 2009)

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Pork Tenderloin With Paprika Spice Rub

(Cooking Light, November, 2008)

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Roast Pork With Garlic-Onion Gravy

(Southern Living, November, 2008)

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Tuscan Pork Tenderloin

(Cooking Light, November, 2008)

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Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic

(Fine Cooking, October/November, 2009)

This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra tender” or “guaranteed tender,” because they’ve been treated with sodium phosphate and water and will be too salty if brined.
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