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Roast Pork With Gravy without cinnamon nectar cream allspice

Found 9 recipes

DIFFICULTY LEVEL

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Roast Pork Loin With Cider Glaze

1 (3 lb) boneless pork loin , trimmed 2/3 cup pup's brand boiled cider 2 teaspoons powdered ginger 1/2 teaspoon salt 4 tablespoons olive oil 4 garlic cloves ,[...]

Source: food.com
Roast Pork Tenderloin With Vegetable Ratatouille

3 garlic cloves , minced (or 1 1/2 teaspoons minced) 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary , crushed 2 tablespoons extra virgin[...]

Source: food.com

Roast Pork With Madeira Sauce

2 lbs pork loin 1 cup white wine 187 1/2 ml madeira wine 2 bay leaves 1 lemon, zest of 1 ounce flour 1 tablespoon vinegar salt and pepper 1 Put the pork into[...]

Source: food.com
Roast Pork With Sinner Stuffing

1 cup Bourbon 1 cup prune , pitted and halved 1/2 cup dried apricot, halved 3/4 cup cooking apple , peeled and cubed 1 tablespoon honey 1 teaspoon lemon rind[...]

Source: food.com
Roast Pork Loin With Apple Relish

2 lbs boneless pork loin 3 tablespoons olive oil salt & freshly ground black pepper 1 lemon , thinly sliced and seeded 1 red onion , thinly sliced 1/2[...]

Source: food.com
Roast Pork With Cuban Black Bean-Chipotle Salsa

2 pork tenderloin (about 1 pound each) salt and pepper 1 lemon (juice and zest) 1 lime (juice and zest) 3 tablespoons olive oil , divided 1 tablespoon chopped[...]

Source: food.com
Roast Pork Sandwiches with Sweet Peppers and[...]

add to shopping list 2 small garlic cloves, smashed Coarse kosher salt 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 2 teaspoons minced fresh[...]

Source: epicurious.com
Roast Pork With Potato and Feta

1 large onion , roughly chopped 500 g new potatoes , thinly sliced 2 tablespoons olive oil , plus extra for drizzling 360 g pork medallions 200 g cherry[...]

Source: food.com
Roast Pork and Peach Salad With Yogurt

3 tablespoons extra virgin olive oil 2 tablespoons peach preserves, large pieces chopped small 1 tablespoon fresh lemon juice 1 tablespoon curry powder 1 1/2[...]

Source: food.com

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