Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley

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5

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Total Reviews: 11

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  • on May 10, 2011

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    Oh man this is a gorgeous dish that makes my mouth water. I made this almost Exactly except for the parsley because I don't like that stuff, as well as I switched the lemon with a lime. Other than that, I think this has become my go to pork recipe when I'm trying to impress. It has a richness that makes weaker men crumble and a elegance that would make a woman's heart flutter. I would say if you want to impress someone by cooking for them and they are a pork fan I wouldn't hesitate to make this. THANK YOU fellow bald Chef Symon...
    -Matt
    "GODSPEED AND PARTY ON!!"- Bas Rutten

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