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1 12 oz. Pork Tenderlointlets 5 tbsp. olive oil ½ tsp. salt ½ tsp. pepper ¼ cup romano or parmesan cheese 1 cup parsley 1 Whole Garlic, Medium Head ½...





1 12 oz. Pork Tenderlointlets

5 tbsp. olive oil

½ tsp. salt

½ tsp. pepper

¼ cup romano or parmesan cheese

1 cup parsley

1 Whole Garlic, Medium Head

½ cup mayonnaise

1. Preheat oven to 325°. In long mixing dish or pan combine

parsley, salt, pepper and cheese. Coat pork tenderloin with oil

on all sides and cover with the parsley mixture.

2. Place in baking dish with 4 tbsp. of oil and bake uncovered

for about 45 minutes to an hour. Also, take the first layer of

skin off the garlic bulb and cut off the pointed top. Place in

small baking dish with 2 tsp. of olive oil and bake for 45

minutes.

3. After 45 minutes let garlic cool and squeeze out the garlic

like toothpaste. With the fork tines, press the garlic down.

Mix with the mayonnaise well.

4. Remove pork from oven and let cool for 10 minutes. Cut into

slices and serve two to each plate with a teaspoon of garlic mayonnaise

on the side or on top of them. Garnish with some parsley.

 

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