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pork roast and polenta

By on Oct 6, 2010 in dinner, roasting | 0 comments

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The pork roast swam in a rosemary laced brine, then slowly, ever so slowly roasted on a bed of carrots and onions until it quivered and fell apart. To cushion the blow, polenta was slowly coaxed into soft creamy swirl, with a hidden hit of a piquant gorgonzola mixed deep within.

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