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    The recipe you requested is a duplicate of recipe #488183.

    During regular maintenance of our database, we identify duplicate recipes. In order to improve the efficiency of our database and search features, duplicate recipes are removed. This benefits everyone using Food.com.

    Please see recipe #488183.

    The recipe you requested:

    Tennessee Pork With Greens(Cook's Country) #488184

    by Coppercloud

    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.

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