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Pork Tenderloin with Squash Medley

Prep Time
4 hours
Cook Time
35 minutes
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Pork Tenderloin with Squash Medley


  • 1 Villari Brothers Never Ever™ RWA Pork Tenderloin
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Dry Basil


  1. Mix all herbs and spices together.
  2. Coat the Never Ever RWA Pork Tenderloin with the spice rub. Wrap in plastic tightly and store in refrigerator for 4 to 5 hours, overnight is better.
  3. Preheat oven to 375 degrees F. Cook for about 20 to 30 minutes or until internal temperature is 145 degrees F.
  4. Allow to rest for 5 to 7 minutes before slicing. Pour Drippings from the pan and any drippings from resting into a bowl to reserve. In the meantime slice a Zucchini and a Yellow Squash in half and chop into half-moons, discard the ends. Sauté in a pan over high heat; with a little olive oil for 2 to 3 minutes. Add a sprinkle of Sea Salt and White Pepper and a splash of sweet white wine, and continue to cook for another 2 minutes stirring or tossing continuously. Remove from heat and add a Tablespoon of Chopped Fresh Basil. Toss or stir for a minute, the residual heat will be enough to wilt the basil and infuse the flavor into the Squash. Slice the Never Ever Pork Tenderloin about 1/2 inch thick and fan out 5 or 6 slices on a plate, and spoon a little of the drippings over the Sliced Tenderloin. Serve with Buttered Mashed Potatoes and the Squash, Zucchini, Basil Medley.

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