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Add the dried cherries, port, balsamic vinegar and chicken stock. Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze.

Directions: Preheat the oven to 400 degrees. Lightly grease a roasting pan with nonstick cooking oil spray. Use a small, sharp knife to trim the tenderloin of silver skin, fat and membrane; this will take several minutes. Tie crosswise in several places with kitchen twine, if desired. Rub on all

Preparation Time | 10 min Cooking Time | 50 min Level of Difficulty | Easy main meals | This easy yet elegant beef recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.

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Begin by cleaning pork tenderloin. Remove all traces of external fat, and silverskin. Peel sweet potato and place in heavy cream with Grand Marnier. Cook until tender, strain and reserve the cream. Peel and place the Yukon Gold potato in salted water and cook until it is tender. Peel carrots, then

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Recipe Roasted Pork Tenderloin