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Pork Tenderloin with Cherry Sauce
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- 1 oz shallots, in pieces
- 1 garlic clove
- 8 oz water
- 2 oz cherry jam
- 1 tsp balsamic vinegar
- ½ oz unsalted butter
- ½ tsp salt, divided
- ¼ tsp ground black pepper, divided
- 16 oz pork tenderloin
- 12 oz baby rainbow carrots, peeled, halved lengthwise
- 1 tbsp all-purpose flour
- fresh cherries, pitted, halved, to garnish (optional)
- chopped parsley, to garnish
- per 1 portion
- 996 kJ / 238 kcal
- 25 g
- 21 g
- 6 g
- 3 g
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