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Pork Tenderloin with Calvados Sauce

Pork Tenderloin with Calvados Sauce recipe
photo by:kraft
This was awesome!! I didn't use the brandy but it still was great!
posted by
on 4/19/2009
10 min
40 min
4 servings
Magazine Acquisition
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Very easy to make; quite good. I sprinkled the meat with olive oil before coating with Shake 'N Bake; it kept the meat very moist. Also, I could not find Calvados apply brandy, so added pureed apple to the brandy we had in the house. I used a meat thermometer and took it out of the oven before it reached 165. It sliced nicely after ten minutes on the counter.
The pork would be overcooked at 165 degrees F. I even went a little lower than the USDA recommendation of final internal temperatute of 160 degrees F. and cooked my tenderloin to 150 degrees F, so it only cooked for about 12-15 minutes.
Very good and easy to prepare
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K:34960v3 :65875

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