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Bone-in Boneless Pork Loin Roast for Two with Braised Tuscan Kale
PORK FOODSERVICE11Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 head garlic
- 2 stems rosemary
- center cut pork loin roast
- kosher salt (as needed)
- black pepper (as needed)
- 8 cups kale (chopped)
- 1/2 head garlic (smashed)
- 1/4 cup canola oil
- 1/4 cup chicken stock
- 1/4 cup veal stock
- pork rind (Cured, from pancetta as needed)
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Directions
- 1. Crush garlic and rosemary together in mortal and pestle
- 2. Remove bone from pork, rub with garlic and rosemary paste, season with salt and pepper
- 3. Roll the pork loin and truss with twine, then tie roast to the underside of the bone
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