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Recipe by: anne-segolene
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See below ingredients and instructions of the recipe
3/4 c Peanut oil
1/2 c Soy sauce
Juice from 1 large lemon
3/4 c Orange juice
1/4 c Worcesteshire sauce
3/4 c Dry shery
4 1/2 Garlic cloves, crushed
1 1/8 c Parsley, chopped (fresh)
1 1/2 tb Dry mustard (colemans)
3 tb Lemon pepper
2 1/4 lb Pork terderloin
Fat grams per serving: Approx. Cook Time: 15 mn
Combine first 10 ingredients in glass bowl and allow to sit for 1
hour to allow flavors to mix. Place tenderloin in 1 gallon heavy
plastic freezer bag, give marinade marinade mixture a final stir and
pour over pork, covering it. Allow to sit four hours or preferably,
overnight. Grill over medium charcoal fire 7 minutes per side, 12 -
14 minutes total. Should be just done inside. From the collection of
Chuck Rippel Source: The Collection of Chuck Ripple
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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