Garlic And Rosemary Pork Tenderloin With An Orange Juice Reduction, Sweet Potato Puree And Steamed Asparagus With Julienne Roasted Red Pepper Recipe

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Nutrition per serving    (USDA % daily values)
CAL
116
FAT
19%
CHOL
3%
SOD
12%

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Ingredients for 3 servings

2 garlic cloves, chopped

3 tablespoons chopped rosemary leaves

Julienne roasted red pepper, recipe follows

Steamed asparagus, recipe follows

Salt and pepper

3 pork tenderloins, cleaned

Chicken stock, for sauteing

3 tablespoons chopped tarragon leaves

Sweet Potato Puree, recipe follows

Orange juice reduction, recipe follows

1 tablespoon vegetable oil

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