Pork tenderloin from Great Food Without Fuss: Simple Recipes from the Best Cooks by Fran McCullough and Barbara Witt

  • pork tenderloin

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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.

Notes about this recipe

  • wester on January 14, 2019

    More a method than a recipe, but one that resulted in succulent and flavorful meat. Will repeat. ETA Watching the temperature is important, overcooking even slightly will dry out the meat. Use a thermometer. Used a mustard/tarragon rub underneath the bacon.

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