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Zesty Pork Tenderloin

Reviewed: Sep. 27, 2010
The pepper has to be a typo. I know from a friend that it's also printed this way in a nationally known cookbook. We tried 2 tsp of pepper, and it was still a bit much. I'll try a single teaspoon next time. We're not a soy family, so we substituted a marinade for the soy and were very happy with the results. The veggies do absorb a lot of flavor, so they're much better with the reduced pepper as well. We like an au jus rather than a gravy, so we skipped the cornstarch step. The next time we cook this one, we will probably add some crushed walnuts to the garlic spread... oooo, and perhaps some ginger... hhmmmm... the possibilities abound! No matter what you like, this recipe is easy to cook and easy to customize. It's definitely a winner at our house!
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