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Pork Tenderloin With Polenta Cakes Recipe

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Ingredients

2 pounds button mushrooms

1 tablespoon fresh rosemary (optional)

6 cups beef broth (not bouillon) You may use canned consomme or beef broth

1 stick unsalted butter

1 tablespoon oil or butter

oil

flour

1 tablespoon parmesan cheese

Fresh rosemary sprigs (one per guest)

Pat butter

1/2 cup flour

2 to 3 tablespoons red wine

2 cups red wine

1 package polenta

1 1/2 pounds pork tenderloin

1 egg beaten

2 cups french onion soup (may use canned french onion or homemade)

Salt and pepper to taste

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