| http://www.w3.org/ns/prov#value | - TENDERLOINS 2 T. olive oil 2 T. red-wine vinegar 1 T. Dijon mustard 1 large clove garlic, minced 1/4 C. fresh or 2 t. dried tarragon, crushed 1/2 t. salt 1/4 t. ground pepper 2 turkey tenderloins (3/4 lb. each) vored liqueur, such as Pernod (optional) 1/4 to 1/2 t. cumin large pinch of ground cinnamon 3 to 4 T. extra virgin olive oil shredded lettuce or other greens, for garnish lemon wedges, for
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