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"Absolutely refreshing!! I, too, added some flat leaf parsley I had semi-drying and substituted the bell pepper for zucchini. Crushed a couple garlic cloves cause why not. Made a romaine salad ball with lemon and carrot zest on the side, topped with creamy olive oil dressing. Excellent dish for these muggy Wisconsin days."
"I have a newer oven in my apartment and it must retain heat well because my pork came out well done. Still a bit juicy but I was hoping for medium. I think when the author recommends between 500-550 for temp, it will relate to how done the tenderloin will be. (500=rare, 525=med, 550=well). But like I said, even at well done it was still juicy. My ..."