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Ingredients
  • subheading: MARINADE:
  • 4 Tablespoons Cup Olive Oil
  • 2 Tablespoons Herbs de Provence
  • 3 Cloves Garlic (Minced)
  • subheading: THE DISH:
  • 24 Ounces Pork Tenderloin
  • 12 Ounces White Mushrooms
  • ¼ Cup Fresh Parsley
  • 1 Medium Shallot (Diced)
  • Black Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Grass-Fed Butter (Divided)
  • 2 Cloves Garlic (Minced)
  • 1 Teaspoon Xanthan Gum
  • ½ Cup Marsala Wine
  • 1 Cup Chicken Bone Broth
  • 3 Tablespoons Heavy Whipping Cream
Steps
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