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PORK ROAST AND TOMATOES 
1/2 c. red wine
1 lg. onion, sliced
1 clove garlic, minced
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1 (2 lb.) boneless pork loin
1 (14 oz.) can Italian tomatoes, drained and chopped
1 (10 oz.) frozen green beans, partially thawed
4 lg. white peeled potatoes

Combine first 6 ingredients. Pierce meat well. Place in deep glass bowl. Pour marinade over meat; cover and refrigerate overnight, turning twice. Preheat oven to 350 degrees. Remove from marinade; save juice. Roast 1 hour. Add tomatoes to marinade. Pour over meat. Roast 30-40 minutes, basting several times. Add potatoes in broth. Add a little more tomato liquid. Bake 30 minutes. Add green beans around meat. Cook until tender, 35-45 minutes.
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