Roasted pork loin with saba from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 245) by Food & Wine and Dana Cowin and Kate Heddings

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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

    Marinate overnight.

  • TrishaCP on September 20, 2016

    I found this searching for saba recipes. It was tasty and flavorful- but be careful on cooking the pork to the temperature you want. We weren't able to marinade overnight, but it turned out fine with just a few hours soaking time. The sauce was good with polenta.

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