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Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.
This recipe is:
Contest Winning
Quick
Originally published as Mustard-Herb Grilled Tenderloin in Country June/July 2005, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Sep. 15, 2010 by pat48
I checked it out! Looks good . I would try it on pork since that is what I like best!Thanks for posting.
I checked it out! Looks good . I would try it on pork since that is what I like best!
Thanks for posting.
Reviewed on Sep. 15, 2010 by DL59
This was such a hit with family and company, it is being requested over and over. The second time I made it I used herbs de provance in place of the herbs listed. Wonderful!
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