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Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
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Nutritional Facts 1 serving (1 each) equals 280 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 434 mg sodium, 21 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Roast Pork and Potatoes in Country Woman March/April 1996, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 26, 2011 by thewyatts4
so moist and tender possibly the best pork roast I've ever had. Only thing I might change is instead of putting the seasoning on top of the roast I might put it in a large baggie and massage it into the roast for better coverage.
Reviewed on Feb. 12, 2011 by gpont@optonline.net
Excellent, the meat is moist and delicious!
Reviewed on Jan. 01, 2010 by gpont@optonline.net
This was by far the best pork roast recipe I have ever cooked. The meat was so tender and the gravy from the drippings was delicious!!
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