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Pork Tenderloins with a Basil Cream Sauce With caramelized Radicchio

Jennifer Taglieri Jennifer Taglieri


  • Pork Tenderloin
  • 2 teaspoons Flour
  • Salt and pepper
  • 16 Scallions
  • 2 medium Fresh tomatoes
  • Fresh Basil to taste
  • 2/3 cup Heavy cream or Half and half
  • 1/4 cup Chicken Stock
  • 4 whole radicchio


  • 1

    Trim pork tenderloin, cut into one-inch pieces, pound between two pieces of plastic wrap. Cut green tops off scallions saute with olive oil set a side. Combine flour salt and pepper, flour pork tenderloins saute in olive oil, and put a side. De glaze pan with chicken broth, add cream cook down. Return pork and scallions. Take seeds out of tomatoes, cut into small pieces, Julianne basil, and add to pork and scallions. Cook for a few more minutes serve.

  • 2

    Cut radicchio into wedges, caramelize with olive oil and balsamic vinegar serve on side.



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