Pork Tenderloin And Fresh Herbs Over Fennel with Garlic-Orange Dressing
Spring Conference 2012 | Chef John Berryhill 1 cup fennel, sliced thinly 1 pork loin chop Garlic-Orange Dressing: 1 cup fresh orange juice 1 orange, peeled and roughly chopped 1 teaspoon champagne vinegar 1 garlic clove, minced 1 teaspoon of fresh rosemary, sage, and thyme NTM Salt and pepper In a blender, puree together orange…