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Ingredients
US|METRIC
2 SERVINGS
- 1 shallot (large)
- 2 cloves garlic
- 4 sage leaves (large fresh)
- 3/4 tsp. salt
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1/4 tsp. pepper
- 2 Tbsp. dry white wine (or substitute broth or water)
- 1/4 cup olive oil
- 2 pork tenderloins (about 1 lb each, depending on whether you’re cooking it all or freezing half)
- 1 shallot (large)
- 2 cloves garlic
- 4 sage leaves (large fresh)
- 3/4 tsp. salt
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1/4 tsp. pepper
- 2 Tbsp. dry white wine (or substitute broth or water)
- 1/4 cup olive oil
- 2 pork tenderloins (about 1 lb each, depending on whether you’re cooking all or freezing half)
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