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Sous Vide Pork Tenderloin With Sherry-Shallot Vinaigrette

1 fave
Nutrition per serving    (USDA % daily values)
CAL
369
FAT
73%
CHOL
14%
SOD
20%

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Ingredients for 4 servings

1 pork tenderloin

1 teaspoon dried garlic, ground

2 tablespoons rendered bacon fat, refrigerated or frozen until solid

salt and pepper

2 tablespoons grapeseed oil

1 cup pearl barley, cooked per package instructions

1 teaspoon sherry vinegar

1 shallot, peeled and diced

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