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Apricot-Glazed Roast Pork Tenderloin with Prunes and Figs
Book Information
The Food Lab
Page: 662
Ingredients
Apricot Preserves
Balsamic Vinegar
Brandy
Butter
Cornstarch
Dried Fig
Dried Prune
Paprika
Pork Tenderloin
Vegetable Oil
Tags
Roasts