Partially freeze pork tenderloin for easy cutting. Cut across grain into 1/8" slices.
Repeat for chicken breasts. Cut across grain into 1/4" bite-size pieces.
In fondue pot pour white wine (riesling, enough of the chicken broth to fill fondue pot 1/2 full.
Heat to simmer. Adjust temp to maintain heat.
Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done.
Dip in sauce of choice.
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