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Posted by ED in Rendon on August 30, 2012 at 18:24:33:

In Reply to: Re: Temp for Pork Loin Roast posted by Bob in Fla on August 30, 2012 at 16:30:39:

Well, this one is a little, maybe a lot, over done. But, we covered it with Bavarian sauerkraut and butter with garlic smashed tatters and it's Ok, good thing company's not coming for dinner. But, thank you for the info and I'll do better next time..............ed

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