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- 1 3 1/2- to 4-pound pork-loin roast
- 6 ounces pitted dried prunes (about 1 cup)
- 1 tablespoon olive oil
- 6 garlic cloves, peeled
- 1 large onion, quartered
- 1 cup apple juice
- 1/4 cup cider vinegar
- 3 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 cinnamon stick
Directions:View on Real Simple
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