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5 WEEKNIGHT RECIPES FOR PORK TENDERLOIN

cook:

45 min

Picture for 5 Weeknight Recipes for Pork Tenderloin

240,507 views  Pork Tenderloin is the inexpensive, healthy, and delicious protein that deserves your weeknight attention. Here's my top 5 ways to prepare this porcine preparatory polymath! Sorry I tried too hard on that one.

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

Pork Tenderloin Medallions with Bourbon Sauce

INGREDIENTS

For the Medallions

For the Medallions

pork tenderloin

1 lb pork tenderloin

kosher salt, to taste

kosher salt, to taste

vegetable oil, as needed

vegetable oil, as needed

For the Bourbon Pan Sauce

For the Bourbon Pan Sauce

shallots, minced

½ cup shallots, minced

bourbon

½ cup bourbon

chicken stock

1 cup chicken stock

gelatin

1 packet gelatin

heavy cream

¼ cup heavy cream

Dijon mustard

1 tbsp Dijon mustard

unsalted butter

2 tbsp unsalted butter

kosher salt, to taste

kosher salt, to taste

freshly ground pepper, to taste

freshly ground pepper, to taste

pork drippings

pork drippings

For the Pork

For the Pork

Pork Tenderloin medallions

Pork Tenderloin medallions

Bourbon Pan Sauce

Bourbon Pan Sauce

freshly chopped parsley, to garnish

freshly chopped parsley, to garnish

freshly chopped tarragon, to garnish

freshly chopped tarragon, to garnish

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

rubber spatula

rubber spatula

spoon

spoon

Babish tiny whisk

Babish tiny whisk

oven

oven

aluminum foil

aluminum foil

Babish tongs set

Babish tongs set

instant  read thermometer

instant read thermometer

Babish stainless steel skillet

Babish stainless steel skillet

Babish mini prep bowls

Babish mini prep bowls

DIRECTIONS

1.

For the Medallions

1.

Begin by cutting the tenderloin into 2 even halves.

pork tenderloin

1 lb pork tenderloin

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Dry brine with a generous sprinkle of salt on all sides and let rest at room temperature for 45 minutes to 2 hours to improve flavor and moisture retention.

pork tenderloin

1 lb pork tenderloin

kosher salt, to taste

kosher salt, to taste

3.

Once the pork has rested, thoroughly preheat a stainless steel pan over medium-high heat with vegetable oil until nearly smoking.

vegetable oil, as needed

vegetable oil, as needed

Babish stainless steel skillet

Babish stainless steel skillet

4.

Transfer the dry-brined tenderloin halves to the preheated pan, making sure it’s coated in the oil, and pressing down to maximize contact. They should basically be sticking to the pan.

vegetable oil, as needed

vegetable oil, as needed

pork tenderloin

1 lb pork tenderloin

Babish stainless steel skillet

Babish stainless steel skillet

Babish tongs set

Babish tongs set

5.

Cook on one side for 2 to 3 minutes, or until a golden crust forms. Repeat on all 4 sides.

pork tenderloin

1 lb pork tenderloin

Babish tongs set

Babish tongs set

Babish stainless steel skillet

Babish stainless steel skillet

6.

If the kitchen becomes too smoky, transfer the entire pan w/ the tenderloin halves to a 300°F preheated oven and cook for about 20-25 minutes.

pork tenderloin

1 lb pork tenderloin

Babish stainless steel skillet

Babish stainless steel skillet

oven

oven

7.

The pork should reach 145°F at its thickest point.

pork tenderloin

1 lb pork tenderloin

instant  read thermometer

instant read thermometer

8.

Remove the pork from the oven and pan, and wrap tightly in aluminum foil to finish cooking.

pork tenderloin

1 lb pork tenderloin

aluminum foil

aluminum foil

9.

While the pork is resting, make the sauce.

10.

For the Pan Sauce

1.

Mince the shallots.

shallots, minced

½ cup shallots, minced

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Make the Chicken Stock Slurry by combining the gelatin with a few tablespoons of the chicken stock, stirring until a jelly-like paste forms.

gelatin

1 packet gelatin

chicken stock

1 cup chicken stock

Babish mini prep bowls

Babish mini prep bowls

Babish tiny whisk

Babish tiny whisk

3.

In the same stainless steel pan, scrape up the fond from the pork and sauté the minced shallots for about 2-3 minutes, or until just translucent.

shallots, minced

shallots, minced

Babish stainless steel skillet

Babish stainless steel skillet

rubber spatula

rubber spatula

4.

Then, remove from the flame completely and deglaze with bourbon.

bourbon

½ cup bourbon

Babish stainless steel skillet

Babish stainless steel skillet

5.

Once the alcohol has burned off, add the chicken stock and the Chicken Stock Slurry.

chicken stock

chicken stock

gelatin

gelatin

Babish stainless steel skillet

Babish stainless steel skillet

6.

Bring to a simmer. Season to taste with freshly ground pepper and kosher salt.

freshly ground pepper, to taste

freshly ground pepper, to taste

kosher salt, to taste

kosher salt, to taste

Babish stainless steel skillet

Babish stainless steel skillet

7.

The sauce is finished when a spoon or whisk leaves a streak when running across the pan. Optionally add drippings from the rested pork.

pork drippings

pork drippings

Babish stainless steel skillet

Babish stainless steel skillet

Babish tiny whisk

Babish tiny whisk

spoon

spoon

8.

Once finished, kill the heat and add heavy cream and whisk together.

heavy cream

¼ cup heavy cream

Babish mini prep bowls

Babish mini prep bowls

Babish tiny whisk

Babish tiny whisk

9.

Then add unsalted butter and whisk until completely combined.

unsalted butter

2 tbsp unsalted butter

Babish tiny whisk

Babish tiny whisk

Babish stainless steel skillet

Babish stainless steel skillet

10.

After the butter has completely melted, add Dijon mustard and whisk until homogenous. Taste and adjust for seasoning.

Dijon mustard

1 tbsp Dijon mustard

Babish tiny whisk

Babish tiny whisk

Babish stainless steel skillet

Babish stainless steel skillet

11.

For the Pork

1.

Slice the rested pork into medallions.

For the Medallions

For the Medallions

Babish cutting board

Babish cutting board

Babish Chef’s knife

Babish Chef’s knife

2.

Serve hot with Bourbon Pan Sauce and garnish with parsley and tarragon.

Bourbon Pan Sauce

Bourbon Pan Sauce

freshly chopped parsley, to garnish

freshly chopped parsley, to garnish

freshly chopped tarragon, to garnish

freshly chopped tarragon, to garnish

For the Medallions

For the Medallions

For the Bourbon Pan Sauce

For the Bourbon Pan Sauce

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Pork Schnitzel (Fried Pork Cutlets)

INGREDIENTS

For the Pork

For the Pork

(1 lb) pork tenderloin

1 (1 lb) pork tenderloin

kosher salt

kosher salt

For the Frying

For the Frying

plain breadcrumbs

1 ½ cups plain breadcrumbs

eggs

2 eggs

flour

1 ½ cups flour

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

plastic wrap

plastic wrap

meat tenderizer

meat tenderizer

fridge

fridge

instant read thermometer

instant read thermometer

kitchen spider

kitchen spider

wire rack

wire rack

rimmed baking sheet

rimmed baking sheet

large, high  walled pan

large, high walled pan

wide, shallow bowls

3 wide, shallow bowls

DIRECTIONS

1.

For the Pork

1.

Break down the tenderloin into wide, skinny cutlets, about 3 pieces.

(1 lb) pork tenderloin

1 lb (1 lb) pork tenderloin

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Then, butterfly each tenderloin cutlet the same way you would a chicken breast, slicing it from its thickest side almost all the way through. Then open the cutlet along the uncut seam like a book.

(1 lb) pork tenderloin

1 (1 lb) pork tenderloin

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

3.

Cover the butterflied cutlets with plastic wrap and then pound until thin (about ¼ to ½ inch thick) using a meat tenderizer.

(1 lb) pork tenderloin

1 (1 lb) pork tenderloin

plastic wrap

plastic wrap

meat tenderizer

meat tenderizer

4.

Dry brine by sprinkling with kosher salt and letting sit for 45 minutes in the fridge, uncovered.

(1 lb) pork tenderloin

1 (1 lb) pork tenderloin

kosher salt

kosher salt

fridge

fridge

5.

While the pork is resting, set up your breading station in 3 separate wide, shallow bowls, one bowl with all-purpose flour, one bowl with 2 beaten eggs, a pinch of salt and a splash of water, and the last bowl with Panko breadcrumbs.

flour

1 ½ cups flour

eggs

2 eggs

plain breadcrumbs

1 ½ cups plain breadcrumbs

wide, shallow bowls

3 wide, shallow bowls

6.

Do not begin the breading process until your frying is preheated so the breaded, uncooked pork does not sit around for too long.

7.

For the Frying

1.

In a large, high-walled pan, preheat 2-3 inches of vegetable oil to 375°F.

large, high  walled pan

large, high walled pan

instant read thermometer

instant read thermometer

2.

Bread the dry-brined pork cutlets by first dredging in flour, then the egg mixture, and finally the Panko breadcrumbs.

flour

flour

eggs

eggs

plain breadcrumbs

plain breadcrumbs

For the Pork

For the Pork

3.

Cook each pork cutlet in the oil until golden brown, around 3-5 minutes.

For the Pork

For the Pork

large, high  walled pan

large, high walled pan

4.

Remove from the oil using a kitchen spider, and drain on a wire rack set over a rimmed baking sheet.

For the Pork

For the Pork

kitchen spider

kitchen spider

wire rack

wire rack

rimmed baking sheet

rimmed baking sheet

5.

Sprinkle the cutlets with salt while they are still hot.

kosher salt

kosher salt

For the Pork

For the Pork

wire rack

wire rack

rimmed baking sheet

rimmed baking sheet

6.

Serve hot with mashed potatoes, herbs, and cranberry sauce.

For the Pork

For the Pork

7.

Mashed Potatoes Recipe Link: https://www.babi.sh/recipes/mashed-potatoes

Pork Souvlaki

INGREDIENTS

For the Pork

For the Pork

(1lb) pork tenderloin, cut into 1 inch cubes

1 (1lb) pork tenderloin, cut into 1 inch cubes

For the Marinade

For the Marinade

large lemon, juiced

1 large lemon, juiced

olive oil

3 oz olive oil

dried oregano

1 tbsp dried oregano

honey

1 tbsp honey

garlic cloves, minced

2 garlic cloves, minced

freshly ground black pepper

½ tsp freshly ground black pepper

salt

¾ tsp salt

For the Souvlaki Spice Mix

For the Souvlaki Spice Mix

dried oregano

1 tbsp dried oregano

dried thyme

1 tsp dried thyme

garlic powder

½ tsp garlic powder

kosher salt

½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

For the Serving

For the Serving

rice pilaf

rice pilaf

tomato and cucumber Salad

tomato and cucumber Salad

Tzatziki

Tzatziki

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Babish glass bowl

Babish glass bowl

Babish mixing bowl

Babish mixing bowl

plastic wrap

plastic wrap

Babish tiny whisk

Babish tiny whisk

fridge

fridge

rimmed baking sheet

rimmed baking sheet

oven

oven

aluminum foil

aluminum foil

oven  safe skewers

oven safe skewers

Babish mini prep bowls

Babish mini prep bowls

DIRECTIONS

1.

For the Pork

1.

Begin by chopping the tenderloin into 1-inch or bite-sized pieces.

(1lb) pork tenderloin, cut into 1 inch cubes

1 (1lb) pork tenderloin, cut into 1 inch cubes

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Transfer the pork pieces to a glass bowl and season with kosher salt.

kosher salt

½ tsp kosher salt

For the Pork

For the Pork

Babish glass bowl

Babish glass bowl

3.

For the Marinade

1.

In a small bowl, combine lemon juice, olive oil, dried oregano, honey, garlic cloves, and freshly ground black pepper. Whisk until homogenous.

large lemon, juiced

large lemon, juiced

olive oil

3 oz olive oil

dried oregano

1 tbsp dried oregano

honey

1 tbsp honey

garlic cloves, minced

2 garlic cloves, minced

freshly ground black pepper

½ tsp freshly ground black pepper

Babish mixing bowl

Babish mixing bowl

Babish tiny whisk

Babish tiny whisk

2.

For the Pork

1.

Add the marinade to the pork and mix until fully incorporated.

For the Pork

For the Pork

For the Marinade

For the Marinade

Babish glass bowl

Babish glass bowl

2.

Cover and refrigerate for at least an hour and up to 12.

For the Pork

For the Pork

For the Marinade

For the Marinade

Babish glass bowl

Babish glass bowl

plastic wrap

plastic wrap

fridge

fridge

3.

For the Grilling

1.

Once the pork is marinated, transfer the Marinated Pork to 2 metal skewers making sure to leave a 2 ½ inch gap at the bottom of each skewer for easy handling.

For the Pork

For the Pork

oven  safe skewers

oven safe skewers

2.

Preheat your oven’s broiler.

oven

oven

3.

Then, place the skewered pork on an aluminum-lined rimmed baking sheet.

For the Pork

For the Pork

oven  safe skewers

oven safe skewers

aluminum foil

aluminum foil

rimmed baking sheet

rimmed baking sheet

4.

Transfer to a preheated oven on the highest rack centered directly under the heating element.

For the Pork

For the Pork

oven  safe skewers

oven safe skewers

oven

oven

rimmed baking sheet

rimmed baking sheet

5.

Rotate the baking sheet once or twice during cooking.

rimmed baking sheet

rimmed baking sheet

oven

oven

6.

Meanwhile, make the Souvlaki spice mixture. In a small bowl, add the oregano, thyme, garlic powder, kosher salt, and freshly ground pepper. Reserve until ready to use.

dried oregano

1 tbsp dried oregano

dried thyme

1 tsp dried thyme

garlic powder

½ tsp garlic powder

kosher salt

½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

Babish mini prep bowls

Babish mini prep bowls

Babish tiny whisk

Babish tiny whisk

Babish measuring cups and spoons set

Babish measuring cups and spoons set

7.

When the pork is brown on 1 side, remove from the oven and flip, using the skewers. The pork should be cooked all the way through, but to double check, its thickest point should register between 145°F and 150°F.

For the Pork

For the Pork

rimmed baking sheet

rimmed baking sheet

oven  safe skewers

oven safe skewers

oven

oven

8.

Once completely cooked, drizzle with fresh lemon juice, sprinkle with the Soulvaki spice mixture, and serve hot with rice pilaf and a tomato cucumber salad.

large lemon, juiced

large lemon, juiced

For the Souvlaki Spice Mix

For the Souvlaki Spice Mix

rice pilaf

rice pilaf

tomato and cucumber Salad

tomato and cucumber Salad

For the Pork

For the Pork

American Sweet & Sour Pork

INGREDIENTS

For the Pork

For the Pork

pork tenderloin, cut into small strips

1 lb pork tenderloin, cut into small strips

cornstarch

1 tbsp cornstarch

light soy sauce

1 tbsp light soy sauce

vegetable oil

1 tbsp vegetable oil

For the Sweet and Sour Sauce

For the Sweet and Sour Sauce

sugar

⅓ cup sugar

white vinegar

⅓ cup white vinegar

pineapple juice

¼ cup pineapple juice

ketchup

¼ cup ketchup

Worcestershire sauce

1 tsp Worcestershire sauce

light soy sauce

1 tbsp light soy sauce

oyster sauce

1 tsp oyster sauce

large garlic clove, smashed and minced

1 large garlic clove, smashed and minced

ginger, peeled and minced

½ inch ginger, peeled and minced

cornstarch

2 tbsp cornstarch

For the Stir Fry

For the Stir Fry

vegetable oil

2 tbsp vegetable oil

small yellow onion, large dice

1 small yellow onion, large dice

small red bell pepper, large dice

1 small red bell pepper, large dice

small green bell pepper, large dice

1 small green bell pepper, large dice

pineapple tidbits

1 cup pineapple tidbits

For the Serving

For the Serving

steamed white rice

1 cup steamed white rice

finely chopped scallions, to garnish

finely chopped scallions, to garnish

sesame seeds, to garnish

sesame seeds, to garnish

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Babish glass bowl

Babish glass bowl

Babish mixing bowl

Babish mixing bowl

Babish tiny whisk

Babish tiny whisk

Babish mini prep bowls

Babish mini prep bowls

fridge

fridge

plastic wrap

plastic wrap

microplane

microplane

Babish wok

Babish wok

long  handled spoon

long handled spoon

DIRECTIONS

1.

For the Pork

1.

Begin by breaking down the pork into 1-inch or bite-sized pieces.

pork tenderloin, cut into small strips

1 lb pork tenderloin, cut into small strips

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Transfer to a glass bowl.

pork tenderloin, cut into small strips

1 lb pork tenderloin, cut into small strips

Babish glass bowl

Babish glass bowl

3.

For the Marinade

1.

In a small bowl, add the vegetable oil, dark soy sauce, and corn starch, whisk until homogenous.

vegetable oil

1 tbsp vegetable oil

light soy sauce

1 tbsp light soy sauce

cornstarch

1 tbsp cornstarch

Babish mini prep bowls

Babish mini prep bowls

Babish tiny whisk

Babish tiny whisk

Babish measuring cups and spoons set

Babish measuring cups and spoons set

2.

Then, toss the pork in the marinade. Cover and refrigerate for 30 to 60 minutes.

pork tenderloin, cut into small strips

1 lb pork tenderloin, cut into small strips

Babish glass bowl

Babish glass bowl

plastic wrap

plastic wrap

fridge

fridge

3.

For the Sweet and Sour Sauce

1.

Meanwhile, in a medium bowl, make the sweet and sour sauce. Combine white vinegar, light soy sauce, white sugar, worcestershire sauce, oyster sauce, ketchup, pineapple juice, ginger, and garlic.

white vinegar

⅓ cup white vinegar

light soy sauce

1 tbsp light soy sauce

sugar

⅓ cup sugar

Worcestershire sauce

1 tsp Worcestershire sauce

oyster sauce

1 tsp oyster sauce

ketchup

¼ cup ketchup

pineapple juice

¼ cup pineapple juice

ginger, peeled and minced

½ inch ginger, peeled and minced

large garlic clove, smashed and minced

1 large garlic clove, smashed and minced

Babish mixing bowl

Babish mixing bowl

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish tiny whisk

Babish tiny whisk

2.

Reserve ½ of the mixture and add cornstarch. Set aside.

cornstarch

2 tbsp cornstarch

For the Sweet and Sour Sauce

For the Sweet and Sour Sauce

Babish mixing bowl

Babish mixing bowl

Babish mini prep bowls

Babish mini prep bowls

3.

For the Stir Fry

1.

Preheat the wok over high heat until ripping hot with a table of vegetable oil.

vegetable oil

2 tbsp vegetable oil

Babish wok

Babish wok

2.

While the wok is preheating, dice the vegetables.

For the Stir Fry

For the Stir Fry

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

3.

Add marinated pork and sear until just colored - this should take less than 30 seconds. The wok needs to be very hot. Stir constantly.

For the Pork

For the Pork

Babish wok

Babish wok

long  handled spoon

long handled spoon

4.

Once the pork is browned, add the diced vegetables.

small yellow onion, large dice

1 small yellow onion, large dice

small red bell pepper, large dice

1 small red bell pepper, large dice

small green bell pepper, large dice

1 small green bell pepper, large dice

long  handled spoon

long handled spoon

Babish wok

Babish wok

5.

Toss the stir fry by hand or with the long-handled spoon, keeping the mixture moving.

Babish wok

Babish wok

long  handled spoon

long handled spoon

6.

Then, add pineapple and un-cornstarched half of the sauce. Stir and cook for 30 seconds.

pineapple tidbits

1 cup pineapple tidbits

Babish wok

Babish wok

long  handled spoon

long handled spoon

7.

After 30 seconds, use the cornstarched half of the sauce to adjust mixture’s thickness to your preference.

For the Sweet and Sour Sauce

For the Sweet and Sour Sauce

Babish wok

Babish wok

8.

For the Serving

1.

Once the veggies are softened, the pork should be cooked through.

For the Pork

For the Pork

For the Sweet and Sour Sauce

For the Sweet and Sour Sauce

For the Stir Fry

For the Stir Fry

2.

Serve immediately on a bed of steamed white rice, and garnish with sesame seeds and scallions.

steamed white rice

1 cup steamed white rice

sesame seeds, to garnish

sesame seeds, to garnish

finely chopped scallions, to garnish

finely chopped scallions, to garnish

For the Serving

For the Serving

Pork Tenderloin Leftovers with Tonnato

INGREDIENTS

For the Pork

For the Pork

cooked pork tenderloin, chilled

1 cooked pork tenderloin, chilled

For the Tonnato

For the Tonnato

extra virgin olive oil, plus more for drizzling

½ cup extra virgin olive oil, plus more for drizzling

plus 1 tablespoon vegetable oil, divided

½ cup plus 1 tablespoon vegetable oil, divided

large whole egg

1 large whole egg

fresh juice from 2 lemons, divided

¼ cup fresh juice from 2 lemons, divided

Dijon mustard

1 tsp Dijon mustard

drained capers

1 tsp drained capers

anchovy fillets

2 anchovy fillets

(6 oz) can tuna in olive oil, drained

1 (6 oz) can tuna in olive oil, drained

For the Serving

For the Serving

celery salad

celery salad

TOOLS

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

blender cup

blender cup

immersion blender

immersion blender

Babish glass bowl

Babish glass bowl

tiny whisk

tiny whisk

DIRECTIONS

2.

Place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining 1/2 cup vegetable oil on top and allow it to settle for 15 seconds.

large whole egg

1 large whole egg

fresh juice from 2 lemons, divided

2 tbsp fresh juice from 2 lemons, divided

Dijon mustard

1 tsp Dijon mustard

drained capers

1 tsp drained capers

anchovy fillets

2 anchovy fillets

plus 1 tablespoon vegetable oil, divided

½ cup plus 1 tablespoon vegetable oil, divided

3.

Place the head of the immersion blender at the bottom of the cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.

4.

Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.

(6 oz) can tuna in olive oil, drained

1 (6 oz) can tuna in olive oil, drained

fresh juice from 2 lemons, divided

2 tbsp fresh juice from 2 lemons, divided

5.

Transfer mayonnaise to a large mixing bowl and slowly drizzle in 1/2 cup olive oil, whisking until emulsified. Season with salt and pepper.

extra virgin olive oil, plus more for drizzling

½ cup extra virgin olive oil, plus more for drizzling

6.

Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as it sits.

cooked pork tenderloin, chilled

1 cooked pork tenderloin, chilled

7.

When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.

extra virgin olive oil, plus more for drizzling

extra virgin olive oil, plus more for drizzling

celery salad

celery salad

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