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Pork Tenderloin Caesar Salad

alarm
Total Time:
39 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings
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Pork Tenderloin Caesar Salad
alarm
Total Time:
39 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Main - Pork Tenderloin Caesar Salad

Product ImageRoasted Garlic & Cracked Black Pepper Tenderloin
Farmer John Roasted Garlic & Cracked Black Pepper Tenderloin
1 cup
Parmesan Cheese, shaved
1 cup
2 cups
Croutons
2 cups
4 heads
Baby Romaine Lettuce, torn
4 heads

Caesar Dressing

2
Garlic Cloves, chopped
2
2 tablespoons
Lemon Juice
2 tablespoons
1 tablespoon
Dijon Mustard
1 tablespoon
2 teaspoons
Worcestershire Sauce
2 teaspoons
1/2 cup
Mayonnaise
1/2 cup
1/3 cup
Olive Oil
1/3 cup
1/2 cup
Parmesan Cheese, grated
1/2 cup
1/2 teaspoon
Black Pepper
1/2 teaspoon
1 teaspoon
Anchovy Paste (optional)
1 teaspoon

Directions


  1. Preheat your oven to 425°F and cook the tenderloin 30 minutes until it reaches an internal temperature of 160°F. Let cool completely. Slice into 6 servings

  2. In a medium bowl, using a hand blender, blend garlic, lemon juice, mustard, and Worcestershire sauce until smooth. Add in mayonnaise, oil, cheese, and black pepper

  3. Taste and adjust seasoning. Add more lemon juice, if needed

  4. Store in an airtight container until ready to use

  5. Arrange the romaine lettuce leaves on a platter. Top with croutons and sliced tenderloin. Sprinkle it with parmesan cheese and fresh cracked black pepper

  6. Drizzle dressing on top and serve immediately. Pro tip: If you can find ready-to-bake garlic bread to go along with this dish, use as croutons to top your salad

Ingredients


Main - Pork Tenderloin Caesar Salad

Farmer John Roasted Garlic & Cracked Black Pepper Tenderloin
1 cup
Parmesan Cheese, shaved
1 cup
2 cups
Croutons
2 cups
4 heads
Baby Romaine Lettuce, torn
4 heads

Caesar Dressing

2
Garlic Cloves, chopped
2
2 tablespoons
Lemon Juice
2 tablespoons
1 tablespoon
Dijon Mustard
1 tablespoon
2 teaspoons
Worcestershire Sauce
2 teaspoons
1/2 cup
Mayonnaise
1/2 cup
1/3 cup
Olive Oil
1/3 cup
1/2 cup
Parmesan Cheese, grated
1/2 cup
1/2 teaspoon
Black Pepper
1/2 teaspoon
1 teaspoon
Anchovy Paste (optional)
1 teaspoon

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