Preheat oven to 425F. Trim all visible fat from the pork. Spread a coating of mustard around tender loin and place in a foil lined pan. Roast for 25 minutes or until meat thermometer hits 160 degrees. Let stand 5 minutes and slice cross ways into thin slices. Serve over basmati brown rice. >SOURCE 1998-Jan-15: Charlottes Gardens, http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email: CRHull@aol.com SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon. >Busted by firstname.lastname@example.org PER SERVING: 231CAL, 3.3G fat (13.3% cff) Recipe by: Charlottes Gardens Posted to MC-Recipe Digest V1 #1013 by KitPATh
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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