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Easy and Elegant Pork Tenderloin
September 28, 2007

My teenagers inhaled this one!! I coated the tenderloin with oil and made homemade bread crumbs as my girls can't eat most storebought crumbs as they have milk intolerances. I mixed in oregano, basil, rosemary, onion and garlic powder. This was the most moist pork I've ever had. Do place it on a sheet of tinfoil to keep from having to scrub the pan and tent it with tinfoil, because it burns within a few minutes if left uncovered. Uncover during the last few minutes to brown crust. It certainly helps to have it stand at the end. Overall, it was just terrific

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