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I remove the white membrane off the outside. Cut the tenderloin nearly in half lengthwise (butterfly) and lay open. Rub with a sweet mustard. BBQ until just cooked. Prepare a sauce of warmed apricot jam with a dash of vinegar to cut the sweetness. Cut the pork 1/4 - 1/2 inch thick on the bias. Plate and ladle sauce over.
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Book 'em Danno
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