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Italian-Style Pork Tenderloin

Reviewed: Sep. 7, 2010
Yummy! Didn't have exactly the right ingredients in the old frig, so I improvised slightly and this dish came out wonderfully! Added a handful of canned sliced black to a jar of leftover spicy green olives from a party. Also included the condiments still left in the olive jar because I don't like to waste a thing (garlic slices the I minced, marinated red pepper slices and some pimentos). Dressed and tied the whole thing up as instructed, left the tenderloin in the frig for 24 hours. Tented it in alum foil the next day, then threw it on the bbq for 30 minutes. Wow! So moist and flavorful...and very, very easy! Thanks for a great addition to my recipe collection.
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