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Pork Tenderloin with Balsamic Plum Reduction
- 1 pork tenderloin
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 1/2 plums, pitted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons blueberry juice (optional)
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 6.1g|
|Saturated Fat 1.4g|
|Total Carbohydrate 12.3g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|