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3 pork tenderloins (about 12 oz. each), trimmed of any silver skin. 1/4 cup Dijon mustard 1 apple (unpeeled), thinly sliced salt and pepper 6 fresh thyme sprigs STUFFING: 2 Tbsp. butter 2 Tbsp. vegetable oil 4 cups finely diced mushrooms 3/4 cup finely cho [...]
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