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Recipe

Grilled Pork Tenderloin with Salsa Verde

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Scott Phillips

Servings: two to three.

Ingredients

  • 1 pork tenderloin (about 1 lb.)
  • 1/3 cup plus 1 Tbs. extra-virgin olive oil
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 cup packed fresh flat-leaf parsley leaves, washed and spun dry
  • 1/4 cup shelled walnuts
  • 1 small clove garlic
  • 2 Tbs. capers, drained
  • 1 Tbs. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 oil-packed anchovy fillet, rinsed and patted dry

Nutritional Information

      Nutritional Sample Size based on three servings
      Calories (kcal) : 530
      Fat Calories (kcal): 380
      Fat (g): 42
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 26
      Cholesterol (mg): 100
      Sodium (mg): 690
      Carbohydrates (g): 4
      Fiber (g): 2
      Protein (g): 35

Preparation

  • Heat a gas grill to medium or prepare a medium-hot charcoal fire. Trim the pork of any excess fat and silverskin (see How to trim a tenderloin) . Rub the pork with 1 Tbs. of the oil, the oregano, 1/2 tsp. salt, and 1/4 tsp. pepper. Set the pork on the hottest part of the grill and close the lid. Grill, covered, turning once, until an instant-read thermometer inserted into the center of the pork registers 140° to 145°F, about 15 to 20 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  • While the pork is on the grill, combine the remaining 1/3 cup oil, the parsley, walnuts, garlic, capers, lemon juice, mustard, and anchovy in a blender. Pulse the mixture until it forms a coarse paste, about five or six pulses. (This salsa verde may be made a day ahead, covered, and refrigerated. Bring it to room temperature before serving.)
  • Slice the pork thinly and serve with the salsa verde spooned over it.

Serve with a salad of Bibb lettuce and avocado.

Reviews

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Reviews

  • 1newskibum | 10/17/2013

    Five stars for simplicity and flavor. Really liked the salsa, which can be used on any meat, chicken, fish. A keeper.

  • highheat | 05/02/2009

    looks and taste is excellent. look for article by Pamela Anderson on grilling pork tenderloin. came out just done as she described.

  • tlamo | 06/15/2008

    I often make this dish, and it is always a hit. It is easy to prepare and the sauce complements it extremely well. Great dish to make for a crowd; just double the ingredients.

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