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Dinner

Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa

alarm
Total Time:
25 min
school
Skill Level:
Intermediate
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Servings:
4 Servings
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Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa
alarm
Total Time:
25 min
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


  • 1 whole Smithfield Garlic and Peppercorn Pork Tenderloin1 whole
  • 2 Tbsp. Canola oil2 Tbsp.
  • 2 Tbsp. Lemon juice2 Tbsp.
  • 2 Tsp. Honey2 Tsp.
  • 1/2 Tsp. Salt1/2 Tsp.
  • 1/4 Tsp. Pepper1/4 Tsp.
  • 2 cup(s) Corn kernels, fresh or frozen, thawed2 cup(s)
  • 5 whole Radishes, finely diced5 whole
  • 1 whole Orange bell pepper, finely diced1 whole
  • 1 whole Small red onion, finely diced1 whole
  • 1 cup(s) Fresh basil leaves, finely chopped1 cup(s)

Instructions


  1. Preheat oven to 400 F.

  2. Cook pork tenderloin for 20 - 25 minutes or until meat thermometer reaches 160ºF.

  3. Remove from oven and cover with tin foil; allow to rest for 10 minutes.

  4. In the meantime, whisk together canola oil, lemon juice, honey, salt and pepper in the bottom of a large mixing bowl.

  5. Add corn, radishes, orange bell pepper, red onion and basil to the bowl; toss to combine.

  6. To serve, slice pork tenderloin and top with salsa.

For the Love of Meat

Ingredients


  • 1 whole Smithfield Garlic and Peppercorn Pork Tenderloin1 whole
  • 2 Tbsp. Canola oil2 Tbsp.
  • 2 Tbsp. Lemon juice2 Tbsp.
  • 2 Tsp. Honey2 Tsp.
  • 1/2 Tsp. Salt1/2 Tsp.
  • 1/4 Tsp. Pepper1/4 Tsp.
  • 2 cup(s) Corn kernels, fresh or frozen, thawed2 cup(s)
  • 5 whole Radishes, finely diced5 whole
  • 1 whole Orange bell pepper, finely diced1 whole
  • 1 whole Small red onion, finely diced1 whole
  • 1 cup(s) Fresh basil leaves, finely chopped1 cup(s)

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