Pork Tenderloin with Apple Jicama Slaw

• 4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log
• 1 pound shallots, julienned
• 1 ounce garlic, rough chop
• 3 cups water + tablespoon chicken base disolved
• 2 ounce butter
• 1 pound jicama, julienned
• 1 red onion, julienned
• 1 green apple, julienned
• 40 cilantro leaves (whole)
• 1/2 cup lemon juice
• 1/2 cup olive oil

1. Season the tenderloin with salt and pepper, and place on the grill to cook for about seven minutes on each side.
2. Allow the tenderloin to rest for ten minutes.
3. Meanwhile, saute the shallots, garlic, with the butter in a large pan until caramelized.
4. Place in a food processor and puree with water/stock until nappe consistency.
5. Combine the jicama, green apple, red onion, cilantro, and toss with the lemon juice an olive oil.
6. Season with salt and pepper to taste.
7. To serve cut the pork into 5 slices and pour two tablespoons of gravy on each slice.
8. Add half a cup of slaw on the side.

shallots, garlic, water , butter, jicama, red onion, green apple, cilantro, lemon juice, olive oil

Taken from www.foodrepublic.com/recipes/pork-tenderloin-with-apple-jicama-slaw/ (may not work)