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Pork tenderloin with sherry

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• ¼ onion or 3 small onions • Extra Virgin Olive Oil (EVOO) • 1 tbsp flour • 70 ml. Pedro Ximénez sherry • ¼ Avecrem stock cube • 1 pork tenderloin


Place the julienned onion and the EVOO in the steam case. Microwave fore 2 minutes. Add the flour, sherry, and Avecrem stock cube. Add the tenderloin cut into cubes and microwave fore 4 further minutes.

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