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CATEGORY CUISINE TAG YIELD
Meats Sami Infood01 1 servings

INGREDIENTS

1 lg Pork tenderloin
2 Sliced garlic cloves
3 oz Olive oil
1 ts Crushed black pepper
***CHERRY TOMATO; RED ONION, AND ARUGULA, RED ONION, AND
12 Ripe cherry tomatoes cut in half
1/2 Red onion sliced thin
4 Basil leaves cleaned and chopped
1 1/2 oz Balsamic vinegar
4 oz Virgin olive oil
1 sm Bunc cleaned baby arugula
Salt and Pepper

INSTRUCTIONS

ROASTED PORK TENDERLOIN
SALAD***, ARUGULA SALAD
In a pan large enough to hold the tenderloin, combine 2 oz. olive oil ,
black pepper and garlic. Marinate at least 1 1/2 hours, preferably
overnight. ** If you do not have time to marinate the tenderloin, you can
simply season it with salt and pepper.
Preheat an oven to 400 degrees. In a medium skillet, heat 1 ounce of olive
oil over high heat, and roast on each side, turning frequently-. until
golden all sides. Place the tenderloin in oven to finish cooking, for about
5 8 minutes. Cook until firm. Slice into about 10 slices.
Yield: 4 servings
CHERRY TOMATO, RED ONION, AND ARUGULA SALAD:
In a large bowl combine tomatoes, onion, basil, olive oil and balsamic
vinegar and mix well. Add salt and pepper to taste. Set aside briefly to
let flavors blend.
Converted by MC_Buster.
NOTES : Recipe Courtesy of John Villa of Parkview at the Boathouse
Recipe by: IN FOOD TODAY SHOW #INJ068
Converted by MM_Buster v2.0l.

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