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Campfire Pork Dijon
8 oz Pork tenderloin
1 oz Vegetable oil
6 tb Apricot preserves
1 tb Dijon mustard
Peel any silver skin off tenderloin.
Cut tenderloin in five 1-1/2 oz slices and pound to a quarter inch
Heat oil in skillet and brown each cutlet. Check center. Pork
should be just a little pink.
Remove pork from pan and add apricot preserves and Dijon mustard.
Warm sauce and serve over pork.
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