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Reviewed Pork Wellington

Dec 29, 2012 in Food Network Community Toolbox on

Christmas dinner was spectacular both for taste and presentation. Despite a broken stove (this survived being cooked at a neighbors and it more than survived the 8 minute trip back--still steaming hot and beautiful!). We like our pork a little pink, so I pulled it at 135 degrees. I made a Port Wine Reduction (port wine, stock and butter) served on"

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