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A question about a recipe: Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce

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I have a question about the recipe "Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce" from MyCommunalTable. I am going to serve this for a small dinner party of 6 tomorrow night. I'm going to serve a cauliflower soup to start, and am trying to determine how to time this out. If I sear it just before the guests arrive, could I keep it warm in the oven without drying it out? then make the sauce fresh between the soup and entree? help;')

asked by amy 2 months ago

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1 answer 187 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 2 months ago

I'm sorry you didn't get an answer to this in time Amy, how did the dinner party (and the timing) go?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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