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1/1 Photo of Pork Tenderloins With Mushrooms and a Brandy Cream Sauce
A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT.
Units: US | Metric
Serving Size: 1 (233 g)
Servings Per Recipe: 4