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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
france7877
on 4/19/2009
time
prep:
10 min
total:
40 min
servings
total:
4 servings
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posted:
10/5/2004
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.
posted:
9/29/2004
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.
posted:
9/29/2004
Very good and easy to prepare
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