- 1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
- 1/4 cup toasted sliced almonds
- 1 1/2 slices whole wheat bread, toasted
- 2 large tomatoes, roasted
- 1/2 (15 ounce) jar roasted red peppers
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon fresh ground black pepper, or to taste
- Salt, to taste
- Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F.
- Grind almonds and bread in blender until fine. Add tomatoes and red peppers; blend until smooth.
- Stir in remaining ingredients. Serve at room temperature over sliced tenderloin.