Linguine In Summer Salad
|Extra virgin olive oil||11 Tablespoon (1/2 Cup Plus 3 Tablespoons)|
|Pork tenderloin||4 (Fresh Cut From Smithfield / Farmland)|
|Ripe tomatoes||8 Medium, cut in bite size pieces|
|Coarsely chopped fresh basil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Salted butter||1⁄4 Pound (1 Stick)|
1. Preheat oven to 375°F.
2. In a large roasting pan, heat olive oil over medium-high heat on the stovetop.
3. Wash chicken and pat dry with paper towels. Season with 1 teaspoon of the seasoned salt and the kosher salt and pepper. Season potatoes with the