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Pork Tenderloin with Oranges & Pink Peppercorns

January/February 1994

Your rating: None Average: 5 (2 votes)

The sweet oranges in this recipe play off of the sweet pungency of pink peppercorns, which are not peppercorns at all, but the dried berries of a rose plant grown in Madagascar. Ginger, shallots and balsamic vinegar round out the flavor of the sauce.


Pork Tenderloin with Oranges & Pink Peppercorns Recipe

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