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    Member since Nov 2011

    Chef #2647474

    From United States

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    Reviewed Perfect Pork Tenderloin

    Monday, Jan 21, 2013 on

    Like most of the posted reviews...I was doubtful this would come out well for me. I have a low end oven that only goes up to 500 degrees. I was tempted to add more than the stated 5 1/2 min per pound but I didn't. I followed the timing directions to a T. Rubbed two tenderloins with a commercial pork dry rub I happened to have and stuck it in the ...

    Saved Recipe Perfect Pork Tenderloin by BeachGirl

    Sunday, Jan 20, 2013 on

    Reviewed Italian Wedding Soup

    Saturday, Nov 12, 2011 on

    Loved this. satisfying, very tasty but not heavy. It got even better after a couple days in the frig.""

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