Pork Tenderloin with Apple Jicama Slaw
- 4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log
- 1 pound shallots, julienned
- 1 ounce garlic, rough chop
- 3 cups water + tablespoon chicken base disolved
- 2 ounce butter
- 1 pound jicama, julienned
- 1 red onion, julienned
- 1 green apple, julienned
- 40 cilantro leaves (whole)
- 1/2 cup lemon juice
- 1/2 cup olive oil
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Apple, green (1)
- Cilantro, whole leaves (40)
- Garlic (1 ounce)
- Jicama (1 pound)
- Red onion (1)
- Shallots (1 pound)
- Meat
- 5-ounce pork tenderloins (4)
- Water + tablespoon chicken base disolved (3 cups)
- Cooking & Baking
- Olive oil (1/2 cup)
- Drinks
- Lemon juice (1/2 cup)
- Dairy
- Butter (2 ounce)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published December 27, 2011 (1 year ago).
21 people saved this recipe.
