Not only is this a flavorful way to enjoy pork tenderloin, but it also looks impressive. Your little secret is how simple this dish is to prepare.
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Very good. Need to double the sauce.
Received a complimentary edition of this issue (came with a new KitchenAid 14 cup, dicing attachment food processor purchase) and decided to gave this recipe a try. What intrigued me is that it has meat (Coppa), in a meat dish. And who doesn't love a good mushroom sauce? Right?
My first meal was excellent, wowed two guests to the house. Ended up ordering cooking twine that was originally subbed with regular twine, that was run across an open flame to remove any protruding strings. I have prepared the meal three times and been able to reduce the instructions by half. I don't fault the writers, they were on a mission: accurate cooking information / details. The cooking times on the various portions of the meal preparation are dead on bye the bye.
I ordered a two year subscription and look forward to reviewing Linguine w/fire-roasted romesco sauce recipe on page 82. I also included the fire roasted shrimp.
Easy, quick and simple to make, but still impressive when served. Be sure to tie it securely so the filling does not spill out.
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