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Sweet and Sassy Pork Tenderloin

Reviewed: Dec. 4, 2010
Very good! I used 1.5 tbs of red wine vinegar, 1 tbs of Emeril's mustard with horseradish (no horseradish separately), and 1/2 tsp of crushed red pepper flakes. This was sufficiently spicy without being overwhelming. Definitely double the sauce. I did not marinate the pork - just added the sauce after cooking like the recipe says, and it was delicious! Served it with green beans and a non-spicy risotto (which helped balance out the spice).
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