Pork Tenderloin with Green Salad
By: Giangi Townsend
Published: Thursday, April 19, 2012 - 5:08am

Ingredients




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 tablespoon olive oil
1 tablespoon red wine vinegar
salt

Preparation

1 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. 2 When done, remove from heat and let rest.  Slice the pork  into slices. 3 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 coverd with dressing. 4 Present on a plate with abed of salad and the tenderloin around it.

About

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. 
Tonight’s April 18, 2012 dinner:
Pork tenderloin with green salad