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1 boneless pork loin, about 2 3/4 pounds
salt to taste
freshly ground black pepper
1 tablespoon minced, fresh herbs (thyme, rosemary or tarragon)
1 cup dry white wine
1. Preheat the oven to 350°F.
2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.
3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°F.
4. Let the meat rest about 15 minutes before slicing.
Serving Size: 6 ounces
Number of Servings: 6
|Fat||11 g||Fiber||0 g|
|Protein||45 g||Saturated Fat||4 g|
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