| 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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