1 hd CVF iceberg lettuce (cut into thirds)
1 ea Patuxent Farm pork tenderloin (cleaned and butterflied)
1T Monarch Cajun spice blend
6 oz Glenview Farms shredded pepper jack cheese
2 ea CVF 5x6 tomatoes (cut into wedges)
2oz CVF sliced red onion
2 oz CVF shredded carrot
9 slices CVF cucumber (sliced)
2 oz Monarch sliced ripe olives
9 oz Monarch buttermilk ranch dressing
Method: season the pork with the Cajun spice and grill until done. Let meat rest for 10 minutes and then slice. Place one wedge of the lettuce on each plate, arrange a third of the pork and the vegetable around the wedge. Top with 2oz of cheese and 3oz of dressing.
Yield: 3 servings
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