Pork Tenderloin With Green Peppercorn Sauce

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My Kitchen in the Rockies
Nutrition per serving    (USDA % daily values)
CAL
224
FAT
73%
CHOL
40%
SOD
15%

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Ingredients for 4 servings

1 pork tenderloin

pepper and salt

olive oil

200 ml heavy cream

4 to 5 teaspoons organic chicken base (Kirsten uses “Better Than Bouillon”)

200 ml water

cooking sherry

1 jar peppercorns green, rinsed and drained

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