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Italian Pork Roast Help....

Funwithfood | Jan 25, 200610:20 AM

I'm thinking of making a pork roast for an Italian-themed dinner. Giada DeLaurentis has one that sounds good. Having never cooked "Italian", per se, I was hoping for some sage (pun intended) advise from fellow CHs.

She cooks the pork loin (in some liquid) on high heat for a short time, but I prefer more long and slow cooking--what has your experience been with this cut of meat. Any other insights are appreciated :)

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