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	<title> &#187; Cutlets</title>
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		<title>Apricot Pork With Herb Crust</title>
		<link>http://the-flying-chef.com/2009/05/apricot-pork-with-herb-crust/</link>
		<comments>http://the-flying-chef.com/2009/05/apricot-pork-with-herb-crust/#comments</comments>
		<pubDate>Tue, 12 May 2009 08:08:17 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Apricot]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Crunchy Topping]]></category>
		<category><![CDATA[Cutlets]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Herb Crust]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Loin]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>

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I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and [...]]]></description>
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