Grilled Pork Tenderloin with Salsa Verde
added 01/27/12
Serves 2 to 3
1 lb. pork tenderloin
1/3 cup plus 1 Tbs. extra-virgin olive oil
1/4 tsp. dried oregano
Kosher salt
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 Tbs. capers, drained
1 Tbs. fresh lemon juice
1 tsp. 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 ans silverskin. Rub the pork with 1 Tbs. of the oil, the oregano, 1/2 tsp. salt and 1/4 tsp. pepper. For baking Sear on top of stove and bake at 400ºF for 20 minutes. If grilling, set the pork on the hottest part of the grill and close the lid. Grill, covered, turning once, until and instant-read thermometer inserted into the center of the pork registers 140º to 145ºF, 15 to 20 minutes. Transfer 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. Pulse the mixture until it forms a coarse paste, about five or six pulses. Slice the pork thinly and serve with the salsa verde spooned over it.
