Baked Stuffed Pork Tenderloin

Cuisine: American

Category: meat

Servings: 6


Pork Tenderloin
Bread Stuffing
Pork Normandy Sauce
Rice Primavera
Braised Red Cabbage


TO SERVE Cut pork into 1/2-in.-thick slices; shingle slices on plate. Arrange rice primavera and braised cabbage next to pork; serve with Pork Normandy Sauce. NOTES Season: Fall, Winter Food cost: Moderate Wine notes: Mondavi Pinot Noir

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