If you prepped your carrots and fennel on Sunday, tonight's dinner will be almost completely hands-off! Plus, it makes a double batch of roast veggies, so you'll have leftovers for what we're cooking up on Thursday. Watch the video to see Everyday Food editor Sarah's tips for a juicy pork loin.
February 26, 2013
Today's Recipe: Pork Loin with Carrots, Fennel, and LemonsPosted by Merritt Watts
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