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O&O Lemon and black pepper mustard pork tenderloins

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O&O Lemon and black pepper mustard pork tenderloins



  1. 1. Preheat oven at 375°C.

  2. 2. Mix all the ingredients for the marinade and baste the pork loins. Let rest for 3 to 4 hours in the refrigerator.

  3. 3. Cook the meat for about 30 minutes.

  4. 4. Brown the shallots with the mushrooms with 1 teaspoon of extra virgin olive oil.

  5. 5. Pour the white wine to deglaze and let reduce to 2 tablespoons of cooking juice.

  6. 6. Add the mustard and the cream and cook until the texture is thicker.

  7. 7. Serve with rice and a green veggie.

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