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Professional copper saucepan — ultimate thermal control for sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Professional copper saucepan — ultimate thermal control for sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil. Grate rind from tangerine, and squeeze tangerine to yield 1/2 cup juice; put into bowl large enough to hold the pork. Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well. Wash, dry and slice tenderloin into 1/2-inch-thick slices, and stir into marinade. Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.