The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....
NOTE: The longer the tenderloins marinate the better the flavor and tenderness.Submitted by: LADYPHOENIX61

CALORIES 537.1 FAT 19.4 PROTEIN 33.8 CARBS 55.7 FIBER 1.2

TIME20

CALS326

(5 ratings)

Steak au poivre

Classic steak with creamy pepper sauceSubmitted by: SLIMMERWITHIN

CALORIES 326.4 FAT 13.6 PROTEIN 41 CARBS 2.4 FIBER 0

TIME120

CALS297

(1 ratings)

Memere Marchand's Pork Pie

Traditional Canadian pork pieSubmitted by: CINDYTET