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Marinated Pork Tenderloin
May 24, 2007

I'd give more stars if I could! Like other reviewers, the only change I'd make is to increase the number of servings you prepare, because people will ask for seconds. Also, double or triple the marinade, and reserve some to be made into gravy by boiling it down with a bit of cornstarch or flour roux. This gravy is always a hit and is well worth the few minutes it takes to prepare. By the way, take the time to make sure that you have all of the marinade/gravy ingredients. Several people who gave this recipe a poor review commented that they replaced the sherry and/or certain spices. These ingredients are the essence of the dish, and really are essential. I'm always happy to use shortcuts and make substitutions, but this recipe really should be followed precisely. It's worth an extra trip to the grocery store!!!!

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