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Roasted Pork Tenderloin with Apple Chutney
- 2 1- to 1 1/4-pound trimmed pork tenderloins
- 1/2 cup apple cider
- 1/2 cup dry red wine
- 1 cup purchased apple chutney
- 2 garlic cloves, chopped
- 2 tablespoons fresh thyme leaves plus sprigs for garnish
- 2 tablespoons olive oil
Directions:View on Bon Appetit
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