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"This recipe was very good. I did not weigh the meat so I don't know but it was two pieces of pork tenderloin. I used extra garlic and marinated for actually over 24 hours. I brushed off the majority of the garlic before browning to prevent burning of the garlic. I browned the meat in a cast iron skillet and didn't remove. I added chicken broth ..."
"I have never done it this way. My mother showed me to take a paper towel and coat a pan with shortening (room temp) then to dust the pan by shaking a bit of flour on it and shaking the pan so the flour sticks to all areas where the shortening was coated on with the paper towel. This is interesting for sure."