Butterfly Pork Loin With Garlic, Red Pepper Flakes And Cider Vinegar

By Oprah
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1 small onion , diced

10 cloves garlic , crushed or minced

1/2 cup chopped fresh thyme

1/4 cup fresh rosemary

1/2 cup extra-virgin olive oil

2 Tbsp. red pepper flakes

Freshly ground pepper to taste

1/2 cup apple cider vinegar

1 pork tenderloin (about 2 pounds), butterflied or 1 pork shoulder (4 pounds), cut in half, brined

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