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cooking.nytimes.com
Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.