Carrot Ginger Soup With Kellogg's® All-Bran® Crusted Pork Tenderloin Croutons

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2 tablespoons butter

2 carrots, peeled and diced

2 shallots, minced

2 cloves garlic, minced

1 tablespoon grated ginger

3 tablespoons cooking sherry

1 cup chicken stock

1/2 cup heavy whipping cream

Salt and freshly ground black pepper

4 cups vegetable oil

1 pork tenderloin, cut into 1-inch cubes

2 cups all-purpose flour

4 large eggs, beaten

4 cups All-Bran cereal

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