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"Marinated pork for several hours with a mixture of grainy Dijon mustard, soy sauce and brown sugar. After marinating, poured marinade into pot and reduced and added a tsp. of flour to thicken. Slathered pork in marinade and covered with slivered almonds.
The first time @ 500 degrees, my tenderloin was not quite done. Next time @ 550, I t..."