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Narrow Results You've Selected: Main Course Eastern European/Russian Roast Remove all Source Saveur (3) Difficulty Easy (1) Hard (1) Medium (1) Main Ingredient Fruit (3) Beef (1) Game (1) Pork (1) Potato (1) Show all... Vegetables (1) Season Winter (3) Fall (2) Summer (1) Occasion Christmas (1) Topic Recipe (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Roast"; var omni_prop8 = "Course:Main Course,Cuisine:Eastern European/Russian,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 08/23/2007 Plum-Stuffed Pork Loin In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting. Issue #105 07/03/2007 Roast Veal with Sour Cherries Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying. Issue #76 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71

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