Lemon and Ginger Pork Loin
Cookbook
Page 543
Cuisine: North American
Course: Main Courses
Reviews
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average rating 3.0 / 5
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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.