Lemon and Ginger Pork Loin

Page 543

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

The lemon glaze portion of this recipe is terrific. But the greatness of the glaze sort of highlighted the blandness of the meat it adorned. I plan to make this again on the chance that I used a less-than-great pork loin on the first go-round. Would also like to try the glaze on roast chicken.

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