Saturday, July 22, 2006

Pork Tenderloin Sandwitch with Greek Pasta Salad and Chrispy Potatoes

Our eldest son was recently married in our backyard and this dinner was created from the leftovers of the buffet reception. The pork tenderloin was topped with a peach salsa made from diced peaches, diced red onion and fresh mint. The salad was made from fresh pasta and mixed with feta cheese, kalamata olives and capers. It was served on a bed of greens.

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