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Linguine In Summer Salad

creative.chef's picture
  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

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