French-style pot-roasted pork loin from Cook's Illustrated Magazine, Sep/Oct 2011 (page 7)

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on November 04, 2019

    This came out pretty well but not great for me. Unfortunately, I didn't watch the internal temperature closely enough and it went past 140F. The pork loin seemed a bit dry and I'm assuming the higher internal temperature was the cause. Next time I'll watch more carefully! [Cross-post for Annual Edition/Magazine.]

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