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September 02, 2010

Basil Stuffed Pork Tenderloin

Published Tuesday, April 01, 2008

YIELD: 50 servings 12½ lbs. fresh pork ternderloin 1 Tbsp. salt 1 Tbsp. black pepper ⅜ cup garlilc, chopped 1½ qts. fresh basil, chopped ½ cup olive oil 1½ cups soy sauce Preheat oven to 450°F. Trim tenderloins of all fat and silverskin. Cut a lengthwise slit down the center of each tenderloin to within ½-inch of the bottom. Open tenderloins to lie flat. Divide ...

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