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Recipe provided by Editor-in-Chief J. Townsend.
This recipe is an adaptation of a dish that I saw prepared while cooking in New Orleans. Basically, you will prepare the sliced loin in a pan by browning on each side. In the last few minutes, you will turn up the heat under the pan and pour in a little root beer which will glaze both the pan and loin. I prefer to season my pork a little on the spicy side, so the root beer adds a nice sweet balance to the kick.
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