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Collection: Cook Book for Lovers
Recipe By: williams sonoma
Pork Medallions With Roasted Nectarines
Ingredients
- 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
- Salt and freshly ground pepper
- 1 Tbs. olive oil
- 1 cup (8 fl. oz./250 ml) hard apple cider
- 1 fresh sprig rosemary
- 2 tsp. whole-grain mustard
- 2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
Directions
Directions aren't available for this recipe.
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