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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork tenderloin
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. dried sage
- 2 tsp. Herbs de Provence (dried)
- 1/4 cup minced onion (or shallot)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. olive oil
- kosher salt
- ground black pepper
- 1/2 lb. sliced bacon (thin-, 6-8 slices)
- 1 cup dark brown sugar
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 1 Tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1 ribs (jalapeño pepper, and seeds removed, diced)
- 1/4 tsp. aleppo pepper (ground)
- 1 medium orange
- 1 Tbsp. unsalted butter
- kosher salt
- ground black pepper
- 4 Tbsp. unsalted butter
- 1 clove garlic
- 1 tsp. Herbs de Provence (dried)
- 3 lb. pork tenderloin
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