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Tennessee Pork With Greens(Cook's Country) #488184
posted on October 04, 2012
We opted for pork tenderloin medallions for our Tennessee Pork with Greens, which cooked much faster than ham hocks. A few slices of bacon added smoky flavor to the otherwise bland tenderloin.
When it came to the greens, we found that Swiss chard, curly-leaf spinach, and beet greens were much more tender than collards and cooked faster, so we preferred to work with those varieties.