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Marinated Stuffed Pork Loin with Roast Potato


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I sliced this pork loin almost in half and marinated it in Italian salad dressing for 8 hours.  Laid in some asparagus, feta cheese, red onion, and mushroom.  I tied the loin and loosely covered it with bacon.  The potatoes were also marinated in olive oil with S&P.  The steel pizza pan worked perfectly aboard my canning rack for the potatoes. 

I cooked the loin to 140˚ and let it rest for 5 minutes.  The asparagus was perfect and the cheese held as it should.    

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