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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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 is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing.
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Get Shrimp Scampi with Garlic Toasts Recipe from Food Network
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Multigrain spaghetti, broccoli florets, and red bell pepper are served in a creamy veggie-cheese sauce for this easy, nutritious weeknight meal.
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My Fisherman's Pie gives you flaky cod mingled with spinach in a garlic and lemon-scented sauce underneath a browned crust of creamy, buttery potatoes on top. It really does taste fantastic.