Provençal pork tenderloin with apples and shallots from America’s Test Kitchen Special Issue: The Make-Ahead Cook (2016): Smart Strategies for Dinner Tonight (page 24)

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Notes about this recipe

  • jenmacgregor18 on January 21, 2015

    The pork is excellent, very moist and flavorful. The shallots are good; but the family didn't care for the apples in the mix. I'd leave them out next time--or even make the pork alone.

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