Chef Bob's pork tenderloin - WBRC FOX6 News - Birmingham, AL

Chef Bob's pork tenderloin

CHEF BOB'S PORK TENDERLOIN WITH OLIVES & PICKLED OKRA
SERVES 4-6

INGREDIENTS:
1 PORK TENDERLOIN - PAN SEARED & COOKED TO 150 DEGREES
1 CUP CHOPPED GREEK OLIVES
6-8 PICKLED OKRA - WHOLE THEN SPLIT DOWN THE MIDDLE
3 CLOVES GARLIC - MINCED
1 RED ONION - SLICED
1 RED BELL PEPPER - DICED
2 CUPS FRESH SPINACH
1 SPRIG FRESH THYME
3 TABLESPOONS PICKLED OKRA JUICE
3 TABLESPOONS OLIVE OIL
1 TABLESPOON HONEY
SALT & PEPPER

DIRECTIONS:
SAUTEE GARLIC, ONION & BELL PEPPER IN OLIVE OIL FOR 3-4 MINUTES. ADD OLIVES AND SPINACH. WHEN SPINACH IS WILTED, ADD OKRA. ADD THYME, HONEY & PICKLE JUICE. SLICE PORK LOIN AND LAY ONTO PLATE. TOP WITH OLIVE & OKRA MIXTURE.

GDA Cooking - June 15, 2010

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