Pork Tenderloins With Pesto And Crunchy Vegetable Salad

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Washington Post

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Ingredients

2 pounds pork tenderloin, rinsed and patted dry

Sea salt

Freshly ground black pepper

3/4 to 1 cup olive oil

1 bunch basil leaves, washed

3 tablespoons pine nuts

1 large clove garlic, smashed

2/3 cup shavings Parmigiano-Reggiano cheese

2 small carrots, peeled and trimmed

2 small zucchini, trimmed

1 seedless English cucumber, peeled and trimmed

3 ribs celery, trimmed

1/2 small red onion, halved and cut into very thin half-moon slices

1 tablespoon balsamic vinegar

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