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• 1 1/2 pounds carrots, cut into 3-inch pieces
• 5 medium fennel bulbs, cut into 1-inch wedges
• 3 lemons, halved
• 1 tablespoon extra-virgin olive oil
• coarse salt and ground pepper
• 2 pounds boneless pork loin roast, tied at 1-inch intervals
• 1 teaspoon ground coriander
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1st Keep
 Becki
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