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Pork Tenderloin with Rhubarb Sauce (from Cooks Illustrated’s Restaurant Favorites at Home)
THE WAY THE COOKIE CRUMBLES7Ingredients
55Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 6 rhubarb stalks (large, cut into ½ inch dice, about 4 cups)
- 3/4 cup sugar
- 3 pork tenderloins (small, 12-16 ounces each, for a total of 2.5-3 pounds, trimmed of silver skin and excess fat)
- salt and ground black pepper
- 2 Tbsp. vegetable oil
- 1/2 cup ruby port
- 1 cup low sodium chicken broth
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