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Marianne

Erin, this might need adjusting. I used boneless pork sirloin, my recipe called for only red wine,

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Posted to Thread #14224 at 1:13 am on Mar 26, 2009

and the mushrooms were sauteed after you removed the pork from the pan. The sauce was delicious, but the pork was tough and dry. Maybe it was the cut of meat. DH and I enjoyed it on linguine, but picked out the pieces of pork, and just enjoyed the mushroom sauce. Oh well, another learning experience. At my age, when do I stop learning? LOL.


"A brandy for the Chef!"


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