| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Infood01 | 1 | Servings |
INGREDIENTS
| 1 | Pork tenderloin | |
| 2 | Sliced garlic cloves | |
| 3 | oz | Olive oil |
| 1 | t | 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 | Bunc cleaned baby arugula | |
| Salt and Pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 3194
Calories From Fat: 2063
Total Fat: 231.4g
Cholesterol: 607.8mg
Sodium: 1586.1mg
Potassium: 5400.5mg
Carbohydrates: 91.9g
Fiber: 27.3g
Sugar: 8.7g
Protein: 193.9g