Another grocery bag, and Pork Tenderloin with Dijon Mustard Sauce

I noticed I forgot the stuffing.  Will have to make another trip to the store.

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Here’s the pork:

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The recipe for the pork is recipe #1 in the Recipe Shorthand post.

Seared pork tenderloin:

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Putting it all together.  Note the thermometer.  Very important:

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Pork is perfectly cooked.  Yes, it can be pink.  It’s virtually impossible to get trichonosis unless you live on a farm, and it dies at 145F anyway.

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