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Pork tenderloin in clay baker


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Pork tenderloin in clay baker

kittyfood | | Mar 7, 2008 11:14 AM

I picked up a Romertopf clay baking dish at the Goodwill, and the other day I did a little research to see what I might want to cook in it. I could swear I found a recipe for pork tenderloin, but now that I've gone out and bought the pork tenderlion I can't find a recipe. The advice that I have found is conflicting -- there's a Chowhound post for a Cuban-style roast pork that cooks at 325 degrees for 2 1/2 - 3 hours, and another one for an ancho and chipotle rubbed pork loin that roasts at 300 degrees for 1 hour. I was thinking more of something I can cut in slices, rather than the fall-apart-shred Cuban roast. Any suggestions?

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