Grilled Pork Tenderloin with Salsa Verde

Grilled Pork Tenderloin with Salsa Verde
Photo by Scott Phillips


  • 1/3 cup plus 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 pork tenderloin (about 1 lb.)
  • 1 cup packed fresh flat-leaf parsley leaves, washed and spun dry
  • 1 oil-packed anchovy fillet, rinsed and patted dry
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 2 Tbs. capers, drained
    • ¼ tsp. dried oregano
    • 1 small clove garlic
    • ¼ cup shelled walnuts

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. ...

View full recipe at Fine Cooking


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