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Grilled Pork Tenderloin with Salsa Verde

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Serves two to three.

  • by David Bonom from Fine Cooking
    Issue 66

  • 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

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.

Serving Suggestions

Serve with a salad of Bibb lettuce and avocado.

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

Photo: Scott Phillips

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

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

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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