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Cook's Illustrated..maple glazed pork tenderloin
mollyshark
Posts: 1,519
In the Cook's I received yesterday, they had some detail for a pan-cooked, maple-glazed tenderloin. If any of you have this, thoughts on converting it to an egg recipe and still keeping that glaze? Am wondering what it would be like with no-sugar maple syrup, but will keep that for the lo-carb board!