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Glazed Pork Tenderloin With Succotash


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1/4 C apricot preserves

1 tbsp grated fresh ginger

1 lb lean pork tenderloin, trimmed of all visible fat

1/4 tsp black pepper

1/8 tsp salt


1 tsp extra virgin olive oil

1 pkg (10 oz) frozen cut okra

1/2 med onion, chopped

1 tsp dried oregano

1 C fresh or frozen corn kernels

2 tsp cider vinegar

1 tsp sugar

3 tbsp thinly sliced fresh basil

1/4 tsp salt

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