Pork Roast with Bacon, Mushroom Gravy and Southern-Style Smothered Green Beans

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5

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Total Reviews: 5

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  • on December 18, 2011

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    I thought it was very good, not great. I used french green bean rather than regular, and maybe that was a mistake. It was well over an hour, and they still weren't tender to where I expected them to be. I finally gave up and had them as they were. Unfortunately, I let the pork sit in the gravy too long waiting for the beans and it got a little overdone.Gravy was good and had a nice little kick. I'll try it again sometime.

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  • on December 12, 2011

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    Very good! Definite crowd pleaser. Easy dish to make and no changes to recipe needed. Though I used stock instead of water for beans...score! This goes in the Sunday rotation!

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  • on November 21, 2011

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    An absolutely fantasiticly delicious dish! We love it!

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  • on October 24, 2011

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    I'm a long-time fan of Mr Lagasse, but this is HANDS DOWN the most delicious, easy and inexpensive meal I've ever produced from another's recipe. Thank you Mr Lagasse. And I really mean that. Everyone adored it. This made our 'modern' super-lean pork moist + juicy. To other cooks: just watch that thermometer + pull it out 5+ degrees before. YUM!!!

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  • on July 06, 2011

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    I've made this numerous times, and it's always a hit.

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