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Reviewed Apple Stuffed Pork Loin Roast

Dec 4, 2011 in Food Network Community Toolbox on

I liked this recipe. I added a combination of apple cider and chicken stock for the wet ingredient. Next time I will probably double the sage - I did use fresh but the taste was very faint. I would also use a hearty french bread as I like a little chew. Also I removed the pork from the oven at 140 degrees, a temperature that kills the trichin...

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