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What a wonderful and tasty dish. I followed the instructions except for adding some thyme with the minced rosemary. I did have to add a little more liquid while it was cooking but ohhhh the smell was heavely! Thank you for submitting the recipe and this is one for my Favorites of 2012 and I will be making this again. Made for Turning Over a New Leaf Diabetic tag game.

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mama smurf January 12, 2012

I did enjoy this recipe, though I think next time I'll cook it longer at a lower temp. Also, I didn't have white wine and checked the web for a good substitute, it said white grape juice, but I had apple so because I like pork and apple I went with that. I think I'll do the juice again next time. Thanks for the recipe!

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Sarah R April 02, 2009

This was very easy and delicious, too. I had to add an additional cup of wine because the 1 cup evaporated significantly about halfway through the cooking time. Also, after cooking for 1 hour, my roast tested 180°. I basted every 15 minutes. Next time, I will either reduce the cooking temperature or cooking time. Still, the roast came out very moist and so flavorful. Thanks.

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ratherbeswimmin' February 04, 2008

This recipe was wuick, easy and yummy, just the way I like them! This will be a staple in my house! Thanks for a great recipe!

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Krista Smith August 01, 2007

I made this yesterday. I used fresh rosemary from my plant..I did not realize how much a tablespoon of tiny rosemary 'spines' was..I snipped it with my kitchen shears until I finally gave up and just laid the sprigs (twigs) all over the roast..I did not have any white wine and used cooking sherry. If this is any better with white wine, I don't know if we can stand it :D This is even better the second day--cold! Also, I served it with a strawberry and baby spinach salad, eggplant dressing, and pea salad made with defrosted frozen green peas, water chestnuts and cauliflower. Also, I made the Artichoke Bread, #33776.. Judi

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TexasChef Judi Coleman August 20, 2006

No fuss, great taste. This was delicious and I will make this again!

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Maïté G. June 07, 2006

I have made this for years!! Super simple yet lots of flavor. We have also used a pork loin roast cut into 2 inch thick steaks and cooked on the grill while we were camping.The aroma makes everyones mouth water, and we luckily made extra because we made new friends from the camp next-door...following their noses!!

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renechaisson January 06, 2006

This recipe makes a very moist, tasty pork roast. I used a pork Tenderloin, I did bake it at a higher temperauture as suggested on the packaging until thermometer reached 160 degrees. Very easy to make, thank you rita for another tasty recipe.

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Barb Gertz May 11, 2005
Roasted Pork Loin With Rosemary and Garlic