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PORK TENDERLOIN ON TOAST POINTS Recipe

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This recipe for PORK TENDERLOIN ON TOAST POINTS is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
One pork tenderloin (it is halved and will serve six)
KNORR béarnaise sauce
Tarragon
Juice from half a lemon
Beef consommé
Butter
Baguette of French bread

Marinade: red wine, garlic (can’t use too much), bay leaf, freshly ground variety pepper, NO SALT, onion sliced, olive oil, balsamic vinegar

Directions:
Directions:
Marinate pork tenderloin in zip lock bag for about two or three days/turning often.
In broiler pan or foil roaster, coat with oil or pam.
Add tenderloin halves /spoon some of marinade over top.
Broil both sides until desired browning occurs.
Add more marinade to coat bottom of pan/cover with foil /spike with thermometer and place in preheated 350º oven for approximate 30 minutes or until thermometer indicates that pork in done.
Allow meat to rest before carving.

Toast points - take sliced bread, place on bakers sheet/place in 350º oven for about 5 minutes. Remove/spoon consommé over bread/place piece of pork on this and top with béarnaise sauce.

 

 

 

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