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1/1 Photo of Rosemary Pork Roast
From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!
Units: US | Metric
Serving Size: 1 (110 g)
Servings Per Recipe: 25
The following items or measurements are not included: