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Reviewed Honey Dijon Mustard Pork Loin

Jan 1, 2013 in Food Network Community Toolbox on

This is a keeper. I adjusted the recipe slightly according to what I had on hand. I used fresh scallions and doubled the flat leaf parsley. I had red wine vinegar instead of white and used about half what the recipe called for. The sauce was delicious and I will double it the next time I make this. The meat was flavorful and moist. It was si"

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