Roast Loin of Pork from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge well with salt and pepper and place in the oven, letting it cook slowly and long, allowing at leas...
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Ingredients
- A Loin of Pork
- Salt
- Pepper
- Parsley to Garnish
- Apple Sauce
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