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 chopped garlic and basil between each tenderloin. Close tenderloins and tie closed at 2" to 3" intervals with kitchen string. ...

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