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Latin Rub Pork with Tomatillo Salsa
Season tenderloins with salt and freshly ground black pepper. Preheat a large saute pan over a high burner. When hot, add the canola oil. Add tenderloins and sear on all sides until well browned. Transfer tenderloins to a roasting rack and place them in the oven. Cook to an internal temperature of 148º F. Rest tenderloins for 5 minutes before slicing. Serve with Tomatillo Salsa.
Yield: 8 servings
Suggested Wine Pairings: Beaujolais, Riesling, Pinot Grigio