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Burgundy Pork Tenderloin

Reviewed: Apr. 7, 2003
This is my first review after trying dozens of recipes, some good, some, well..not so good. This was excellent. Hubby and I are picky and normally have pork tenderloin maybe 2-3 times a year, but this will definitely get a place in the normal rotation of favorites. I did sear the tenderloin in a bit of olive oil (once seasoned per recipe) for one minute per side, (about 3 turns for my 1.5 pounder). Then, I cooked it for 35 mins, which per oven, could vary, so I'd suggest as per the previous reviews to check the temp. I didn't have brown gravy mix, so I added an undiluted can of campbells french onion soup and thickened the entire mixture with a tiny bit of cornstarch diluted in cool water (about a tbsp cornstarch and 1/4 cup water), bring to a boil and yummmm. No pork left over, but took the remaining sauce and onions and put it with the rice for lunch tomorrow.
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