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Grilled Pork Tenderloin with Salsa Verde

Serves two to three.
1 pork tenderloin (about 1 lb)
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon 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 tablespoons capers, drained
1 tablespoon fresh lemon juice
1 teaspoon 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. Rub the pork with 1 tablespoon of the oil, the oregano, 1/2 teaspoon salt, and 1/4 teaspoon 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. Pluse 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.