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800.523.5291
Products
Bacon
Ham
Sausage
Premium Reserve
Fresh Pork
Franks
Brands
Hatfield
Premium Reserve
Farm Promise
Prima Porta
Who We Serve
Client Benefits
Manage Costs
Video Gallery
Culinary Support
Clemens Food Group Rewards
Menu Ideas
Insights & Trends
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CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)
CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)
30 mins
6 servings
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CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)
Ingredients:
1 ea- Prime Pork Tenderloin
2 Tbsp- Italian Herb Rub
3 ea- Vine-Ripe tomatoes, 1/4-inch thick slices
1 lb- Fresh Mozzarella, 1/4-inch thick slices
.5 Bunch- Fresh Basil (About 10-20 Leaves)
2 oz- Extra-Virgin Olive Oil (For Drizzling)
2 oz- Balsamic Reduction (For Drizzling)
To Taste- freshly ground black pepper
Preparation:
Season the pork tenderloin with the Italian herb rub.
In a 350 degree oven, bake the tenderloin for 20-25 minutes. Look for a Internal temperature of 145 degrees.
Slice tenderloin into ¼-inch medallions, let cool down for salad.
Next, slice 1/3-inch slices of tomato and mozzarella.
Chiffonade thin slices of basil.
Assemble salad-layer alternating slices of tomatoes, pork, and mozzarella, adding a little basil between each.
Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper, to taste.
Course:
Appetizer
Dinner
Lunch
Cooking Technique:
Baking
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