| 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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