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Hasty Baked pecan roasted pork tenderloin with bourbon peach reduction served with smoked cheddar mashed potatoes, topped with sour cream and chives. On the side, black-eyed pea succotash corn, zucchini, yellow squash, bell pepper, chardonnay topped with basil. Served with a grilled watermelon salad with a pickled English cucumber, scallion, goat cheese, and pistachio.  For dessert, a citrus-scented pound cake lemon curd with summer berries and a raspberry gastrique.