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This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
Originally published as Roasted Pork Loin in Taste of Home October/November 2000, p39
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Reviewed on Apr. 23, 2011 by S Andersen
Excellent flavor! I would recommend covering with foil and cooking slowly...yummy!!!
Reviewed on Sep. 28, 2009 by cherrylady
The roast appeared to be drying out, so I put foil over it for the last hour. Moist and delicious!
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