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Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi
30 minutes
1 servings
CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)
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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 LunchCooking Technique:
Baking
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