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"My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me," said Mary Beth Harris-Murphree from Tyler, Texas. "It's a household favorite!"
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Nutrition Facts: 5-1/2 oz. cooked pork with 3 tablespoons sauce equals 281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.
Pork Tenderloin with Peach Honey Mustard published in Cooking for 2 Summer 2008, p26
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Reviewed on Jun. 12, 2009 by annie1992
kat, just use your oven at whatever time and temperature you would use to do any other pork loin that size. I'd marinate the pork then roast it in the oven at 400 for about 25 minutes. It's a small, tender, expensive piece of meat and you don't want to overcook it.
Reviewed on Jun. 11, 2009 by dellaventura
sound wonderful. I would use the marinade for a dipper, than roll the tenderloin in nuts and bake.heat marmalde and serve.
sound wonderful. I would use the marinade for a dipper, than roll the tenderloin in nuts and bake.
heat marmalde and serve.
Reviewed on Jun. 11, 2009 by kat5289
what about a regular oven. gave up on outdoor grill years ago
Reviewed on Jun. 11, 2009 by minimaus
I wonder if this could be used in a slow cooker?minimaus
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