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Cheshire Pork Tenderloin

Sous vide to 138…pan crisped..farrow, black garlic puree, smoked blueberry chimmichurri

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This entry was posted on April 9, 2015 at 10:40 pm and is filed under Chef, Fermented, fruit, garnish, grains, Herbs, My Work, smoke, The Greatest Animal with tags , , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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