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Very tasty, as long as you find a fatty pork loin roast, although the recipe offers a failsafe: the excellent polenta that might make you forget any shortcomings in the roast. Per Pat, the sage leaves and rosemary should be detached from their sprigs but not chopped up; the garlic was peeled and squashed, but otherwise unchanged.; I didn't do these things but since there was so much wine while cooking the pork, I don't think it changed anything. Looking forward to trying a variation on this which involves marinating the pork loin roast for 3 days in wine (or wine vinegar) to see if more pork loin flavor is retained. Made for Photo Tag. Updating 3/02/14 review for "day-after": EVEN BETTER, recommend slicing pork roast and submerging it under sauce for 1 day. It helps for more of the pork slice surface to be exposed to the wine sauce; you can see by the photo that the pork becomes sexier and outshines the polenta. If waiting to serve 1 day, wait until 2nd day to make the polenta. For the record 100 g butter = 7 Tbsp, 80 g = 5 2/3 Tbsp., 160C=320/325F. My reheating at 275F, 135C., about 25 minutes.

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KateL March 04, 2014
Pot-Roasted Pork With Red Wine, Sage and Rosemary