Grilled Pork Tenderloin with Salsa Verde

Grilled Pork Tenderloin with Salsa Verde
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons thinly sliced fresh chives
  • 3 tablespoons thinly sliced fresh chives
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • + 21 more ingredients
    • 1 garlic clove, minced
    • 1 teaspoon sugar
    • 1 teaspoon chopped fresh thyme
    • 1 tablespoon capers
    • Cooking spray
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • 1 teaspoon chopped fresh oregano
    • 1 teaspoon chopped fresh oregano
    • ½ teaspoon freshly ground black pepper, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 2 (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
    • 1 ½ cups diced green tomato
    • 1 ½ cups diced green tomato
    • ½ teaspoon salt
    • 1 teaspoon sugar
    • Cooking spray
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon salt

1. Prepare grill to medium-high heat. 2. Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a gri...

View full recipe at My Recipes

Comments

Variations on Grilled Pork Tenderloin with Salsa Verde

  • Grilled Pork Tenderloin with Salsa Verde
    • 1 pork tenderloin (about 1 lb.)
    • 1 oil-packed anchovy fillet, rinsed and patted dry
    • 1/3 cup plus 1 Tbs. extra-virgin olive oil
    • +7 other ingredients


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