Pork tenderloin with cherry tomato, red onion, and arugula

1 servings

Ingredients

Quantity Ingredient
1 large Pork tenderloin
2 Sliced garlic cloves
3 ounces Olive oil
1 teaspoon Crushed black pepper
***CHERRY TOMATO; RED ONION, AND ARUGULA, RED ONION, AND
12 Ripe cherry tomatoes cut in half
½ Red onion sliced thin
4 Basil leaves cleaned and chopped
1½ ounce Balsamic vinegar
4 ounces Virgin olive oil
1 small Bunc cleaned baby arugula
Salt and Pepper

Directions

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 1½ 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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