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First marinade your loin. Some fat (an oil) , some sournes, maybe something sweet as well, some aromatics. Endless possibilities.
I seared than baked it with some onions, root parsley and aafew fried hungarian plums. Poured some apple juice for caramelization. Finaly served over a bed of salads and heirloom tomatoes drizzled with reduced balsamico sauce.


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