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Ingredients
  • 1 (2-pound) boneless center-cut pork loin, tied with kitchen twine
  • 1 ½ teaspoons coarse sea salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 pound white button mushrooms, quartered
  • 8 small white spring onions (about 10 ounces), trimmed, white parts only
  • 3 large garlic cloves, smashed
  • ½ cup (4 ounces) Corsican Muscat wine
  • 1 cup lower-sodium chicken stock
  • 3 rosemary sprigs
  • 6 thyme sprigs
  • 8 (3-inch) orange peel strips
  • Cooked polenta, for serving
Steps
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