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Fall Flavors!

This roasted pork tenderloin recipe exudes fall flare and warmth: a hint of apple fruit, a woodsy rosemary aroma, and a bare-bones, robust pan-sauce gravy. It’s foolproof to master and takes just minutes of hands-on cook time. Serve with a side of smashed root vegetables, sautéed greens, and a tall mug of warm cider for the ultimate seasonal dinner.

Margerum M5 White 2017 from Santa Barbara

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Its clean nose offers key lime, grapefruit pith and gunpowder tea aromas. The palate is grippy and fresh, with zesty lime skin and the slight bubblegum flavors.

Sierra Nevada Oktoberfest

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Oktoberfest is medium-bodied and rich with bready and toffee-like malt flavor but maintains a crisp finish marked by floral and spicy hops.

Rosemary Pork Tenderloin With Harvest Apples

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