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  • pastry for a double crust 9-inch pie
  • 1 1/2 lb. pork tenderloin, minced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 T. fresh thyme, chopped
  • Salt and fresh black pepper
  • 1/4 t. ground ginger
  • 1/2 t. nutmeg
  • 1/2 t. cinnamon
  • 10 whole cloves
  • 1/4 c. red wine
  • 1/2 c. cold water
Place everything but the pie crust in a heavy saucepan. Bring to a boil; reduce heat and simmer for at least 2 hours. Add water if it gets too dry. Preheat oven to 425 degrees. Pour into a 9-inch pie pan lined with half of the crust. Cover with remaining pastry. Make small slits for steam to escape. Bake until crust is golden brown. Yields 4 servings.

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