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n1c2c8: Prep
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n1c2c8: Bread
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n1c2c8: Steak
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n1c2c8: First press
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n1c2c8: The Pork
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n1c2c8: Cooking the Pork
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n1c2c8: Applying the Spinach
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n1c2c8: Both Pressed
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n1c2c8: Heating in the Oven
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n1c2c8: Finished
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n1c2c8: A little red...
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n1c2c8: A little red...(2)
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n1c2c8: Pork was superior
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n1c2c8: Wider shot of the Pork loin