Nick’s de Provence Tenderloin

1 large skillet

1 cup olive oil

1 pork tenderloin – cut into cubes

1 large saucepan

2 cups shrimp – pre-cooked salad-size shrimp

3 cups milk

1 stick butter

1 Tbsp black pepper

1 Tbsp Adobe Seasoning

1 Tbsp Herb de Provence

1 package salad mix

1 large platter

2 cups blue cheese crumbles

2 cups blue cheese dressing – low fat

1 or 2 bottles red wine

In a large skillet over “High” heat, combine olive oil and pork tenderloin cubes. Fry the mixture until the meat is slightly brown. Turn the meat continuously during the frying process. Once the meat is done, strain the grease from it and let the pork tenderloin rest for 5 minutes. In a large saucepan over “Medium” heat, combine shrimp, milk, butter and black pepper. Stir the mixture thoroughly until it begins to boil. Next, blend Adobe Seasoning and Herb de Provence into the mixture. Stir the shrimp mixture three times and then blend the pork tenderloin cubes into the mixture. Bring the shrimp/meat mixture to a boil and then turn off your stove’s heat. Let the mixture rest for 2 minutes. Finally, place a package of salad mix on a large platter. Pour the shrimp/pork tenderloin mixture on top of the salad mix. Top the dish with blue cheese crumbles and blue cheese dressing. Enjoy this “Provence” meal with red wine!