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Easy and Elegant Pork Tenderloin
January 21, 2008

I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was good that this is the first review I'm writing! All three of my kids asked for more, and they won't eat anything! Here's what I did: trim fat, coat with olive oil, sprinkle with salt, garlic powder, onion flakes and cracked pepper. Then I refridgerated it in a bag for an hour, but I think it would have been fine without. Then I poured some Progresso Italian Bread Crumbs into the bag and shook it until coated. Baked at 425 for 45 mintues. It was mouthwatering. Served with mashed potatoes and peas and it was a huge hit with almost no work. Try it!

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