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Roast Pork Loin, Turnips, Garlic And Anchovies

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Ingredients for 6 servings

1 small can anchovies in oil, drained and finely chopped

12 small or 6 large turnips, peeled and chopped, greens reserved

18 cloves of garlic with skin on, separated, roasted in the oven until soft and sweet, then squeezed out of their skins and mashed

about 5½ pounds pork loin on the bone (you will want six chops out of it at the end): ask the butcher to leave the skin on, chine it but not score it

a healthy splash of extra virgin olive oil

sea salt and freshly ground black pepper

a splash of red wine vinegar

2 onions , peeled and chopped

a handful of capers (extra-fine if possible)

a handful of curly parsley , chopped

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