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Pot-Roasted Herb-Scented Pork Loin

Cooks' Note

When preparing a boneless loin of pork, butchers have a tendency to cut away the “tail”—that fatty, tapered strip that extends from the eye of the loin to the tip of the bone. Ask your butcher to leave the tail intact when boning pork for this recipe—it plays an important role in stuffing the roast and keeping the roast moist as it cooks.

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