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Preparation Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½-inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours. When you’re almost ready to eat, toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.

Peter chouPeter sanaganRandom housePenguin random house canadaCooking meatPork tenderloin stuffedGorgonzola cheeseTenderloin stuffedEating meatபீட்டர் ச ouபீட்டர் சனகன்சீரற்ற வீடுபென்குயின் சீரற்ற வீடு கனடாசமையல் இறைச்சிபோர்க் டெண்டர்லோயின் அடைத்தடெண்டர்லோயின் அடைத்த