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Grilled Pork Tenderloin And Belgian Endive And Tomato Chile Jam

Nutrition per serving    (USDA % daily values)
CAL
844
FAT
178%
CHOL
61%
SOD
140%

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Ingredients for 4 servings

1 large garlic clove

1 1/2 teaspoons salt

2 teaspoons minced fresh rosemary

1/4 teaspoon black pepper

2 1/2 tablespoons olive oil

2 (3/4-lb) pork tenderloins

2 lb plum tomatoes, halved lengthwise

1/3 cup sugar

1 teaspoon dried hot red pepper flakes

4 Belgian endives, halved lengthwise

Special equipment: an instant-read thermometer

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