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    You are in: Home / Cookbooks / pork
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    Entry in RSC #10

    Recipe #243429

    This tasty recipe originally came from my Grandmother's Hungarian neighbor. This goes well with a simple potato dish,a side of carrots are a must for me when I have it, and a nice crusty bread.

    Recipe #221620

    Posted for 2006 Zaar World Tour - Asia. This recipe is adapted from a cooking websites newsletter.

    Recipe #172609

    This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!

    Recipe #190461

    Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine.

    Recipe #62163

    2 Reviews |  By Lorac

    I haven't made this yet but the combination of ingredients are making me drool! Recipe from Farmland Foods.

    Recipe #97771

    One of those recipes with lovely presentation that looks like it was 10 times harder to make than it was. Better if you use homemade or top-quality preserves.

    Recipe #226494

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