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Sauted Pork Tenderloin with Prunes
- 1 cup dry or semisweet white wine
- 1/2 pound pitted prunes
- 2 pork tenderloins, about 1 pound each
- 3 tablespoons olive oil
- 2 tablespoons meat glaze (see below)
- 1/2 cup heavy cream
Directions:View on Epicurious
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