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	<title>Comments on: I never knew pork tenderloin could be this juicy! Sous vide maple rosemary pork tenderloin. 135 degrees for 2 hours and a quick sear. Absolutely amazing!  @anovaculinary  #eattravelrock #Chicagofoodauthority #eeeats #chicagofood  #chicagofoodie #chicagofoodbloggers #chicagofoodanddrink #foodiechats #chigram #bestfoodchicago  #chicagogram #foodporn #foodstagram #foodie #instagood #foodgasm #everythingerica #nomnomnom #chicagolife #spoonfeed #eeeeeats #sleefood #instadaily #GroundUpGourmet #Sousvide</title>
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	<description>Life&#039;s Too Short To Eat Bad Food</description>
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