Mustard-roasted pork loin with squash polenta from Food & Wine Magazine, December 2013 (page 84)

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Notes about this recipe

  • Barb_N on September 22, 2016

    I can't say I followed this recipe, rather used it for inspiration. I braised a pork shoulder with the same seasonings, and ended up serving the roasted squash without making the polenta. I think, as written, this would be a company worthy stunner.

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