Burgundy Pork Tenderloin

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Category: Main Course

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wrote on January 07, 2008

I made this and it was a bit too peppery. I also wasn’t really impressed with the gravy/wine sauce. I think I will be on the lookout for a better pork tenderloin recipe.

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wrote on May 03, 2010

I made this with onion soup mix and omitted the onion, celery, garlic and salt. (yeah I know, hot dish) I like pepper so left it in. You want to make sure not to over cook the pork. Bring to 160 and it’s done! I made this for 40 people recently. Teatotaller’s didn’t care for the gravy but the rest seemed to love it.

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