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Balsamic Rosemary Pork
Cooking Light, APRIL 2004
This was mighty tasty. I think I would let the sauce cook a little longer to make it more syrupy, but it was excellent none-the-less. Be carefuly not to overcook the pork on the first round. Ours was a little tough because of that. I served this with a rice side and some green beans. It was a tasty meal!!
Knife
Cutting board
Measuring cups and spoons
Large saute pan
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