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Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.
Units: US | Metric
Serving Size: 1 (249 g)
Servings Per Recipe: 2
The following items or measurements are not included:
stone ground dijon mustard