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Grilled Pork Tenderloin Chimichurri |
2 12-ounce PrairieFresh® pork tenderloins
Chimichurri
1 cup lightly packed flat-leaf parsley leaves
4 cloves garlic, peeled and coarsely chopped
Coarse salt (Kosher or sea)
Freshly ground black pepper
1/3 cup distilled white vinegar
2/3 cup extra virgin olive oil
1/3 cup water
Flat-leaf parsley sprig (optional)
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For chimichurri, place 1 cup parsley, the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in food processor container. Cover and process with on/off turns just until finely chopped. Add the vinegar and process to combine. Slowly add oil and water in a thin stream with the machine running. If necessary, adjust flavor by adding more salt and/or pepper (chimichurri should be a highly seasoned mixture).
Place pork tenderloins in large, resealable plastic bag. Pour half (about 1/2 cup) chimichurri over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 30-60 minutes, turning bag occasionally. Transfer remaining chimichurri to a serving bowl.
Prepare a medium-hot fire in grill. Brush grill rack with oil. Remove pork from marinade; discarding marinade in bag. Place tenderloins diagonally on bars of the hot grill rack. Gril tenderloins, uncovered, over direct heat for 15-25 minutes or until internal temperature reaches 160 degrees F., turning every 3-4 minutes with tongs.
Transfer pork tenderloins to cutting board. Loosely cover with foil; let rest for 3 minutes.
To serve, cut pork tenderloins into thin slices; arrange on dinner plates. Stir "remaining" or "set aside" chimichurri; spoon over pork. If desired, garnish with parsley sprigs.
Serves 6.
Recipe by Steven Raichlen. |
Serves 6 |
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Calories |
240 calories |
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Protein |
23 grams |
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Fat |
16 grams |
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Sodium |
190 milligrams |
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Cholesterol |
65 milligrams |
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Saturated Fat |
3 grams |
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Carbohydrates |
1 grams |
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Fiber |
0 grams |
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Current Rating: |
Level of Difficulty: Medium |
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