Pork Tenderloin
2 pork tenderloins, trimmed and cut in half crosswise1/2C Italian parsley leaves
2 garlic cloves, peeled and chopped
1/4C basil leaves
olive oil
salt and freshly ground pepper to taste
Bacon Corn Relish
4 slices bacon, sliced thin
1 medium onion, peeled and thinly sliced
4 ears corn, shucked
1 Tbsp. fresh basil leaves
1/4C maple syrup
salt and freshly ground pepper
In a food processor, process the parsley, garlic and basil until chopped. With the machine running add just enough oil to make a paste. Add salt and pepper to taste. Rub the tenderloins in the herb mixture and set aside.
For the bacon relish: Sauté the bacon and onions in a sauté pan until the bacon is almost crisp. Add the corn and basil and sauté until the corn turns bright yellow. Add maple syrup, salt and pepper to taste and bring to a boil.
Preheat oven to 400F. Heat a sauté pan until hot; add 2 tablespoon oil and heat. Sauté the pork on all sides, cover lightly with foil and bake until tender. Slice pork and divide among plates. Pour pan juices into the bacon corn relish and spoon on top.
4 slices bacon, sliced thin
1 medium onion, peeled and thinly sliced
4 ears corn, shucked
1 Tbsp. fresh basil leaves
1/4C maple syrup
salt and freshly ground pepper
In a food processor, process the parsley, garlic and basil until chopped. With the machine running add just enough oil to make a paste. Add salt and pepper to taste. Rub the tenderloins in the herb mixture and set aside.
For the bacon relish: Sauté the bacon and onions in a sauté pan until the bacon is almost crisp. Add the corn and basil and sauté until the corn turns bright yellow. Add maple syrup, salt and pepper to taste and bring to a boil.
Preheat oven to 400F. Heat a sauté pan until hot; add 2 tablespoon oil and heat. Sauté the pork on all sides, cover lightly with foil and bake until tender. Slice pork and divide among plates. Pour pan juices into the bacon corn relish and spoon on top.
MAKES: 6 servings
YUM!
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