Pork Tenderloin with Green Salad

  • 04.18.12

It has been a very long day today and dinner was made at speed of light. A very simple pork tenderloin seared and a green salad. Perfect ending to a very busy day.

Now ice cream and relaxing.

To all, good night.

Tonight’s April 18, 2012 dinner:

Pork tenderloin with green salad



2 1 pound each pork tenderloin, cut in half and all fat and filaments removed
Salt and pepper
A dash of Herbes de Province
Fresh thyme
Olive oil
Green leaf salad
3 tablespoons olive oil
1 tablespoon red wine vinegar

Clean the tenderloins well and dry them.  Season with salt and pepper. In a large skillet over high heat, add the olive oil.  When the oil is hot but not smoking add the tenderloins half and cook well all all sides.

When done, remove from heat and let rest.  Slice the pork  into slices.
Clean the salad and place into a large bowl.  Prepare the vinaigrette by mixing  the olive oil, vinegar and salt in a separate bowl. When well mixed add to the salad making sure that every leaves of salad is covered with dressing.
Present on a plate with a bed of salad and the tenderloin around it.


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