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> <channel><title>Comments on: Roast Pork Loin and Vegetables</title> <atom:link href="http://www.ezrapoundcake.com/archives/2394/feed" rel="self" type="application/rss+xml" /><link>http://www.ezrapoundcake.com/archives/2394</link> <description>The kitchen confessional of Rebecca Crump.</description> <lastBuildDate>Tue, 07 Feb 2012 16:34:49 +0000</lastBuildDate> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <xhtml:meta xmlns:xhtml="http://www.w3.org/1999/xhtml" name="robots" content="noindex" /> <item><title>By: Barbara</title><link>http://www.ezrapoundcake.com/archives/2394#comment-20992</link> <dc:creator>Barbara</dc:creator> <pubDate>Wed, 02 Feb 2011 18:30:42 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-20992</guid> <description>I can&#039;t wait to try this recipe for my family.  It sounds so yummy and so easy.  I have
found that fennel, cooked, is very delicious.  It doesn&#039;t taste the same raw9 which I
often put in a salad.
I watch Ina every day and enoy finding new cooking tips.
I am also going to tru the starters she had on recently, parmesan shards, olives,
prociutto wrapped figs, </description> <content:encoded><![CDATA[<p>I can&#039;t wait to try this recipe for my family.  It sounds so yummy and so easy.  I have<br
/> found that fennel, cooked, is very delicious.  It doesn&#039;t taste the same raw9 which I<br
/> often put in a salad.<br
/> I watch Ina every day and enoy finding new cooking tips.<br
/> I am also going to tru the starters she had on recently, parmesan shards, olives,<br
/> prociutto wrapped figs,</p> ]]></content:encoded> </item> <item><title>By: LINDA</title><link>http://www.ezrapoundcake.com/archives/2394#comment-18979</link> <dc:creator>LINDA</dc:creator> <pubDate>Thu, 16 Dec 2010 18:13:21 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-18979</guid> <description>I LOVE THE BARE FOOT CONTESSA RECIPES I WATCH YOU ALL THE TIME. </description> <content:encoded><![CDATA[<p>I LOVE THE BARE FOOT CONTESSA RECIPES I WATCH YOU ALL THE TIME.</p> ]]></content:encoded> </item> <item><title>By: Rebecca</title><link>http://www.ezrapoundcake.com/archives/2394#comment-6453</link> <dc:creator>Rebecca</dc:creator> <pubDate>Sat, 11 Apr 2009 17:21:16 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-6453</guid> <description>The vegetables were great! It sounds like a long time, but you&#039;ve got the pork loin sitting on top of them for quite a while. Really, it&#039;s a matter of taste. If the vegetables seem done to you when the meat finishes, then don&#039;t worry about sliding them back into the oven. </description> <content:encoded><![CDATA[<p>The vegetables were great! It sounds like a long time, but you&#039;ve got the pork loin sitting on top of them for quite a while. Really, it&#039;s a matter of taste. If the vegetables seem done to you when the meat finishes, then don&#039;t worry about sliding them back into the oven.</p> ]]></content:encoded> </item> <item><title>By: trish</title><link>http://www.ezrapoundcake.com/archives/2394#comment-6452</link> <dc:creator>trish</dc:creator> <pubDate>Sat, 11 Apr 2009 17:12:08 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-6452</guid> <description>is this too long to cook the vegetables at 425?  Do they come out ok?   want to try it tonight... </description> <content:encoded><![CDATA[<p>is this too long to cook the vegetables at 425?  Do they come out ok?   want to try it tonight&#8230;</p> ]]></content:encoded> </item> <item><title>By: Kayte</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5827</link> <dc:creator>Kayte</dc:creator> <pubDate>Thu, 19 Mar 2009 18:27:00 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5827</guid> <description>Ina rarely gets it wrong, does she?  I make this, too, and it is convenient when you are having guests.  I often shred leftovers and make it into bbq pork sandwiches...cheating a little but what they don&#039;t know won&#039;t hurt them...well, at least not in that regard! </description> <content:encoded><![CDATA[<p>Ina rarely gets it wrong, does she?  I make this, too, and it is convenient when you are having guests.  I often shred leftovers and make it into bbq pork sandwiches&#8230;cheating a little but what they don&#039;t know won&#039;t hurt them&#8230;well, at least not in that regard!</p> ]]></content:encoded> </item> <item><title>By: EAT!</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5603</link> <dc:creator>EAT!</dc:creator> <pubDate>Thu, 05 Mar 2009 14:07:07 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5603</guid> <description>Made a pork roast last week for the first time in a while.  Oooohhh! They are really tasty.  I will have to give Ina&#039;s recipe a go.</description> <content:encoded><![CDATA[<p>Made a pork roast last week for the first time in a while.  Oooohhh! They are really tasty.  I will have to give Ina&#8217;s recipe a go.</p> ]]></content:encoded> </item> <item><title>By: Candy</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5488</link> <dc:creator>Candy</dc:creator> <pubDate>Thu, 26 Feb 2009 00:09:54 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5488</guid> <description>This is my go to recipe when I want to impress.  It is fab!</description> <content:encoded><![CDATA[<p>This is my go to recipe when I want to impress.  It is fab!</p> ]]></content:encoded> </item> <item><title>By: Cathy</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5435</link> <dc:creator>Cathy</dc:creator> <pubDate>Tue, 24 Feb 2009 01:06:18 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5435</guid> <description>Hmmm, now that you mention it, you&#039;re right -- I think that Bar is more pork tenderloin-ish.  This looks really great.  Easy to prepare, fit for company, and yields a lot of leftovers?  Gotta love that.</description> <content:encoded><![CDATA[<p>Hmmm, now that you mention it, you&#8217;re right &#8212; I think that Bar is more pork tenderloin-ish.  This looks really great.  Easy to prepare, fit for company, and yields a lot of leftovers?  Gotta love that.</p> ]]></content:encoded> </item> <item><title>By: The Duo Dishes</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5431</link> <dc:creator>The Duo Dishes</dc:creator> <pubDate>Mon, 23 Feb 2009 23:29:17 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5431</guid> <description>That dijon/thyme combo sounds good...really good.</description> <content:encoded><![CDATA[<p>That dijon/thyme combo sounds good&#8230;really good.</p> ]]></content:encoded> </item> <item><title>By: Cat</title><link>http://www.ezrapoundcake.com/archives/2394#comment-5429</link> <dc:creator>Cat</dc:creator> <pubDate>Mon, 23 Feb 2009 20:57:36 +0000</pubDate> <guid
isPermaLink="false">http://www.ezrapoundcake.com/?p=2394#comment-5429</guid> <description>Okay... the panties hanging off the ceiling fan?  Dude.  I walked into my bedroom yesterday to vacuum and counted SEVENTEEN bras out in the open.  That&#039;s not even one per day!  Ugh. I&#039;m a mess about certain things.</description> <content:encoded><![CDATA[<p>Okay&#8230; the panties hanging off the ceiling fan?  Dude.  I walked into my bedroom yesterday to vacuum and counted SEVENTEEN bras out in the open.  That&#8217;s not even one per day!  Ugh. I&#8217;m a mess about certain things.</p> ]]></content:encoded> </item> </channel> </rss>
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