Friday, January 8, 2010

Sur La Table

We are wrapping our week of French-related posts with a pork loin roast with dry spice rub.

This is a nice cold weather alternative, quite easy to prepare and very satisfying. I always like to save at least a few thin slices for pork sandwiches the next day. We served ours with deeply braised brussels sprouts and happily skipped the carbs in return for all of that holiday chocolate indulgence. In this weather, we figure we will shiver the calories off.

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