Grilled Pork Tenderloin with Salsa Verde

Grilled Pork Tenderloin with Salsa Verde
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network