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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (cut into 3-inch pieces)
- 5 fennel bulbs (medium, cut into 1-inch wedges)
- 3 lemons (halved)
- 1 Tbsp. extra-virgin olive oil
- coarse salt
- Coarse salt and ground pepper
- 2 lb. boneless pork loin roast (tied at 1-inch intervals)
- 1 tsp. ground coriander
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