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Maple-Garlic Marinated Pork Tenderloin
February 08, 2007

I've made this quite a few times and have loved it each and every time! I did make a few substitutions as follows: stone ground mustard in place of dijon and light tasting olive oil in place of the sesame oil. I also baked the tenderloin in a moderate oven and watched the internal temp closely as not to overcook. With the leftover marinade, I threw it in a saucepan on the stove and reduced it so I could add it back over the meat after slicing. This recipe is a keeper in my book!

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