Pork tenderloin with olive-anchovy vinaigrette from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker (page 184) by Paula Disbrowe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chile pequin flakes for dried red pepper flakes, spicy whole grain mustard for Creole mustard, fresh oregano for marjoram, and pecorino Romano cheese for Parmesan cheese.

  • sosayi on May 11, 2019

    Absolutely loved this dish. The olive dressing is to die for and paired with good heritage pork tenderloins and super fresh farmers market arugula... it was simply delicious. Prep is minimal and would be a great weeknight dish.

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