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. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.