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This is a nicely spicy way to make pork tenderloin. I grew up just eating it breaded and fried (which I loved), but this is a much healthier, more flavorful option! I tasted the sauce early on and decided to double it and I'm glad I did because there certainly wasn't any left over. I served it with mashed potatoes, which was a nice match. Thanks for posting!

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pattikay in L.A. January 23, 2007
Lower Fat Pork Chimichurri