This takes all of twelve minutes. It bakes very quickly.
There is way too much dry rub applied to the surface in excess of some 400%. It's another of those live and learn incidents.
The small end ↑.
The large portion ↓.
The excess spices coating the surface of the pork tenderloin and baked transfers its flavor to the cream so that plain naked heavy cream is transformed into well balanced and satisfying sauce.
What do you say to that?
I say my dog would love licking your plate.
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