Pork tenderloins with bourbon-mustard glaze and fresh apple chutney from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 204) by Damon Lee Fowler
- bay leaves
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apple cider vinegar
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EYB Comments
Can substitute raisins for dried currants. See recipe for variation.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Young green beans à la Creole; Young green beans with mushrooms and caramelized onions; Fresh black-eyed pea ragout; Spring greens with spring onions; Whole baby okra in olive oil; Okra with tomatoes and basil; Baked Vidalia sweet onions with ham; Sautéed summer squash with green onions; Curried summer squash; Whipped sweet potatoes with leeks; Sweet potato latkes with homemade applesauce and crème fraîche ; Braised green tomatoes with onion; Grill-broiled green tomatoes; Ambrosia with fresh coconut and cherries; Apple and pecan salad with Clemson blue cheese buttermilk dressing
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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