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Pork Tenderloin with Apricot-Fennel Ragout

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Recipe photo courtesy of Anna Williams

Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots, shallots, fennel, and cognac. Serve with our Herbed Wild Rice and Roasted Squash Wedges.

Source: Martha Stewart Living, February 2001
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  • pomdecouer
    14 DEC, 2010
    anyone skip the cognac on this? cognac grosses me out. (i'm not 12, by the way. just not a fan.)
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