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question for Gina

Misc.
Gina- This looks like a good recipe. I frequently find pork loin on sale, so use it in many recipes. What is the temperature you use to roast at? I was wondering if it's fairly high as it seems like a very short time to cook a 4 lb. roast. I find I get two small loins tied together when I buy a roast weighing in at 4 lbs. Do you also find your roasts are prepared this way? I usually separate them so they brown for better taste and presentation. Also, they would be able to cook in the time period you describe. Please let us all know--------Thanks!
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