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“I serve these rather sophisticated, yet simple sandwiches for dinner or cut them into smaller servings for appetizers. They’re great hot or cold, but if serving cold, I like to add some watercress for a bit more color.” Casey Galloway - Columbia, MO
This recipe is:
Originally published as Pork Tenderloin Panini with Fig Port Jam in
August/September 2009, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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