Roast Pork Tenderloin

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Ingredients

2 pork tenderloins, 16 ounces each

1 tablespoon olive oil

1 tablespoon butter

Chestnut flour or all-

purpose flour for dredging

1 large shallot (2 ounces), finely chopped

1/4 cup amontillado sherry

1/2 cup chicken broth

Salt and pepper

Brussels sprout and Chestnut garnish (see recipe)

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