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Reviewed Roasted Pork with Smoky Red Pepper Sauce
"I took the pork out of the oven at 150 degrees internal temperature, wrapped in foil, rested for 10 minutes and the meat was still medium to medium well. The sauce has promise BUT the smoked paprika (which I cut to only two tablespoons) was still the dominant note of the sauce. If I tried this sauce again I would start with as little as a half of tablespoon of the smoked paprika and then add to taste after it was through the blender. Nice and creamy though.
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