2 pork tenderloins, trimmed ***Sauce*** 1/4 cup bourbon whiskey 1/4 cup cider vinegar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 1 orange, zested salt and freshly ground black pepper ***Andouille Stuffing*** 1 tablespoon unsalted butter 1 large onion, chopped 1 cup coarse cornbread crumbs 4 links Andouille sausage, finely chopped 2 teaspoons finely chopped fresh thyme 1/4 cup chicken stock
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