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Pork Tenderloin with Cranberry-Raspberry Sauce


Pork Tenderloin
2- 1 pound pork tenderloins loin
4 garlic cloves, minced
2 tablespoons dijon mustard
olive oil
the juice and zest of 3 lemons
2 rosemary sprigs
salt and pepper

Cranberry-Raspberry Sauce
2 tablespoons butter
1 shallot, finely chopped
1 cup red wine
1/4 cup orange juice
the zest of 1 orange
2 tablespoons sugar
12oz raspberries
1 cup of cranberry



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