![Sage Brown Butter Basted Tenderloin with Pappardelle Pasta, Oyster Mushrooms, Parmesan Tuille](https://foodservicefullservice.com/wp-content/uploads/2023/03/Sage-Brown-Butter-Basted-Tenderloin-980x675.jpg)
![Sage Brown Butter Basted Tenderloin with Pappardelle Pasta, Oyster Mushrooms, Parmesan Tuille](https://foodservicefullservice.com/wp-content/uploads/2023/03/Sage-Brown-Butter-Basted-Tenderloin-980x675.jpg)
![Open Faced Pork Tenderloin Bocadillos with Shallot Aioli](https://foodservicefullservice.com/wp-content/uploads/2023/03/OpenFaced-Pork-Tenderloin-980x675.jpg)
Open Faced Pork Tenderloin Bocadillos with Shallot Aioli
Pork tenderloin is coated with garlic, onion powder, paprika, salt and pepper, seared to a golden brown and finished in the oven. Baguette slices are brushed with olive oil and grilled. To assemble to bocadillos, spread a garlic aioli on the grilled baguette and top...![Earl Grey Crusted Pork Tenderloin with Jammy Egg, Chocolate Babka](https://foodservicefullservice.com/wp-content/uploads/2023/03/Earl-Grey-Crusted-PorkTender-980x675.jpg)
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