Monday, March 2, 2009

Pork tenderloin with chimichuri sauce

Pork tenderloin with chimichuri sauce
1 whole pork tenderloin
1 cup flat leaf parsley
1/4 cup dried oregano
3 cloves garlic
1 whole lime juiced
1/2 tsp. salt
1/4 tsp. black peppercorns
1/2 cup red wine vinegar
1/2 cup olive oil
Salt and pepper pork and set aside. To make sauce- place all ingredients (except olive oil) into food processor. Pulse until smooth, add olive oil in a stream with food processor running. Run until incorporated. Spread 1/2 the sauce onto the pork, save remaining sauce. Refrigerate the pork for 30 minutes to marinate. Start grill coals, cook pork on grill for approximately 15-20 minutes until internal temperature reaches approximately 125-130 degrees. It will be slightly pink inside. Let pork rest for 5 minutes, slice and drizzle remaining sauce over top.
The photographers loved this! It is very flavorful!


Amanda (Two Boos Who Eat) said...

I can tell why the photographers loved it!

Chef E said...

Glad Greg found you too, I love Chimichuri sauce!!!