Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Herbed Pork Tenderloin with Salsa Verde Vinaigrette
- add review
- #96763
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound pork tenderloin
salt and pepper
3 tablespoons vegetable oil
2 sprigs fresh rosemary
8 fresh sage leaves
2 cloves garlic
3 tablespoons olive oil
Salsa Verde
2 tablespoons lemon juice
1 tablespoon lemon zest
1 shallot, minced
1 clove garlic, minced
1 anchovy fillet
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped fresh flat leaf parsley
1/4 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons olive oil
directions
Preheat oven to 325 degrees F.
Season tenderloin on all sides with salt and pepper. Heat an oven-proof skillet over medium high heat with the vegetable oil. Add tenderloin to pan and brown on all sides.
While pork is browning, finely chop rosemary, sage and garlic. Mix herbs together with the olive oil. When tenderloin is browned on all sides, spoon herbs mixture over the top then place the whole pan in the oven.
Cook tenderloin for 20-25 minutes until internal temperature is 155 degrees F.
Meanwhile, while pork is cooking, make the salsa verde.
Combine all ingredients in a blender and pulse until combined but not completely smooth. Taste and adjust seasoning if necessary.
When pork has reached the desired temperature, remove from the oven and let rest covered in foil for five minutes. Slice thinly and top with salsa verde to serve.
added by
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments