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	<title> &#187; Loin</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>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3582</guid>
		<description><![CDATA[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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		<title>Garlic-Roasted Pork With Tarragon Sauce</title>
		<link>http://the-flying-chef.com/2009/02/garlic-roasted-pork-with-tarragon-sauce/</link>
		<comments>http://the-flying-chef.com/2009/02/garlic-roasted-pork-with-tarragon-sauce/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 07:33:14 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Loin]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[Yogurt]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3259</guid>
		<description><![CDATA[This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb&#8217;s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Honey Mustard Marinated Pork Loin</title>
		<link>http://the-flying-chef.com/2008/11/honey-mustard-marinated-pork-loin/</link>
		<comments>http://the-flying-chef.com/2008/11/honey-mustard-marinated-pork-loin/#comments</comments>
		<pubDate>Mon, 10 Nov 2008 20:21:52 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[Honey Mustard]]></category>
		<category><![CDATA[Loin]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[roast]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=2950</guid>
		<description><![CDATA[This is one of the best pork marinades I have had in ages, it is quick to throw together and the end result is wonderful. I drizzled the left over marinade that was in the pan over the pork at the end and it was so yummy. I served mine with parsnip mash and fresh [...]]]></description>
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		<item>
		<title>Pork Fillet with Apple and Leek</title>
		<link>http://the-flying-chef.com/2008/07/pork-fillet-with-apple-and-leek/</link>
		<comments>http://the-flying-chef.com/2008/07/pork-fillet-with-apple-and-leek/#comments</comments>
		<pubDate>Mon, 07 Jul 2008 07:49:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Cauliflower]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Loin]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Pork Fillet]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Wooden]]></category>

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		<description><![CDATA[This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you [...]]]></description>
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