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Kalamata Pork Tenderloin with Rosemary
Reviews:
October 17, 2007

This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The recipe says to brown the pork then let sit on a plate. For some reason, I assumed you just brown the outside and it would all cook thoroughly later. I was wrong. You must cook the pork thoroughly when it is in the pan. Probably a blonde moment on my part, but if you are reading the recipe, understand it must be cooked during the begining.

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