Roast pork loin with maple-miso glaze and mustard-pickled raisins from All About Dinner: Simple Meals, Expert Advice (page 175) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork needs to brine 18-24 hours before cooking.

  • MollyB on September 30, 2024

    This was great! The brine plus the low-heat cooking made for juicy, tender pork, and I loved savory glaze. The pickled raisins were very tasty, too, and a nice complement to the pork.

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