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Roast Pork Tenderloin


1 Pork tenderloin
Salt & black pepper
Bay leaves
1/2 cup Pitted prunes
1/2 cup Apples slices
1/2 cup Sherry
1 Purple onion
3 clove Garlic
1/2 cup Dry white wine
4 Shallots
1/2 lb Button mushrooms
Parsley sprigs

Preheat oven to 425. Rub pork with salt & pepper. Place meat in foil lined baking pan. Sprinkle 4-5 bay leaves on top of pork. On top of, & around meat place prunes, apples, onion, garlic, shallots & mushrooms. Drizzle sherry & white wine over all. Roast approximately 13-15 minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.