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Boneless Pork Roast With Garlic And Rosemary

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2 boneless pork loins, about 2 pounds each, rinsed and patted dry

6 tablespoons olive oil

8 cloves garlic, minced

1 bunch chopped fresh rosemary

1 lemon, cut into 1/8- to 1/4-inch slices

1/4 cup white wine

1/2 cup chicken stock

Kosher salt and pepper

butchers twine

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