This recipe calls for center-cut pork loin, which is very lean. But lean meat can mean dry meat, unless you're very careful about how you cook it. Use a dry rub to add flavor, and stuff the loin with dried fruit, which will contribute moisture from the inside as the loin cooks.
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From The Juan-Carlos Cruz Calorie Countdown Cookbook by Juan-Carlos Cruz with Martha Rose Shulman. Photography by Ed Ouellette. © 2007. Gotham Books, publisher.
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