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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
ROSEMARY CRUSTED PORK LOIN

3- to 4-pound pork loin
Dried rosemary (to coat)
Cracked pepper (to coat)
Olive oil

Drizzle the pork loin with olive oil and sprinkle the entire surface with rosemary and cracked pepper. Bake at 350 degrees until meat thermometer inserted in center of roast registers 140 degrees.
Note: This is great served on yeast rolls as small sandwiches. Serve with horseradish mayo.





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