Grilled Pork Tenderloin with Salsa Verde

Name: Grilled Pork Tenderloin with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 Tbsp capers; 3 Tbsps thinly sliced fresh chives; 59 milliliters chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme; 1 garlic clove, minced; 355 milliliters diced green tomato; 907 grams pork tenderloins, trimmed and cut into 3/4-inch slices; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 1 teaspoon chopped fresh oregano; 1 teaspoons salt; 1 teaspoon sugar

Grilled Pork Tenderloin with Salsa Verde is a gluten free and dairy free main course. This recipe serves 6. One portion of this dish contains about 32g of protein, 8g of fat, and a total of 224 calories. A mixture of lemon juice, garlic clove, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a rather inexpensive recipe for fans of Mexican food.

Instructions

Prepare grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Cooking Spray

Cooked Pork

Pepper

Meat

Pork

Salt

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Place pork on a grill rack; grill pork 2 minutes on each side or until done.

Ingredients you will need

Pork

Equipment you will use

Grill

Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Tomato

Equipment you will use

Food Processor

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1Tbsp

capers 3Tbsps

thinly sliced fresh chives 59milliliters

chopped fresh flat-leaf parsley 1teaspoon

chopped fresh thyme 1

garlic clove, minced 355milliliters

diced green tomato 907grams

pork tenderloins, trimmed and cut into 3/4-inch slices 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil 1teaspoon

chopped fresh oregano 1teaspoons

salt 1teaspoon

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.