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Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze.

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On ‎08‎/‎29‎/‎2016 at 0:27 AM, 75tranzam said:

Excellent entree Derhusker, I'm going to try making this but I think I'll add a few walnuts to the stuffing as well.

Thank you 75tranzam. I was going to add walnuts as well but ended up forgetting to get them out and so they didn't make there way into the filling.

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On ‎08‎/‎29‎/‎2016 at 2:03 AM, ckreef said:

Excellent entry. Love all the detailed pictures and the continuous stitch.

Sent from my XT1585 using Tapatalk

Thank you ck. That was only my second time doing the continuous tie. It's not as hard as I was imagining.

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Well you can add to the DH library of outstanding cook's. Truly an outstanding effort my friend. Love the flavors, classic Med fare. My mouth is watering. You can count on the fact that I will be steeling this cook looks perfect for a Christmas dinner with the whole family. The colors really pop and make a beautiful and festive presentation suitable for a holiday or other festive occasion. 

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