Parmigiano-Crusted Pork Tenderloin
Served with bacon, onions, tomatoes, capers and balsamic on a bed of penne pasta. Topped with sumptuous spinach aioli. Make it gluten free with a choice of fries, polenta, rice or greens.
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Some ingredients hidden
Ingredients
Breaded Pork Tenderloin
Midway Bacon
- Blended Canola Olive Oil with Salt and Pepper
Monarch Ranch Buttermilk
Vegetable Stock
Roseli Whole Peeled Pear Tomatoes
Harvest Value Balsamic Vinegar of Modena
Pork Tenderloin Breading
- Gluten-Free Bread Crumbs
Spinach Aioli
Grey Poupon Dijon Mustard with White Wine
- distilled white vinegar
- Blended Canola Olive Oil with Salt and Pepper
Garnish: cojita cheese and green onions
Choices
(choose your sides)
Penne Pasta
Fresh Pasta
- flour
Roseli Blended Oil 75% Canola 25% Extra Virgin Olive Oil
Fries
- Fryer Canola Olive Oil with Salt and Pepper
Stealth Parfried Potato Dippers (Fries)
- flour
Polenta
Coconut Rice
Chaokoh Coconut Milk
Roseli Blended Oil 75% Canola 25% Extra Virgin Olive Oil
