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macomb, Michigan

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Reviewed Roast Loin of Pork with Baked Apples and Cider Gravy

Mar 4, 2011 in Food Network Community Toolbox on

Yummy! My 4 lb boneless roast was at 160 degrees in about 90 minutes, I wasn't able to core the apples, so I cut them in big chunks. I also added more raisins. Gravy needs tweaking, tart it up a bit..... but still a make again by my family. Fresh sage makes a world of difference.

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