Sunday, July 29, 2012

Pork Tenderloin with Garlic Herb Sauce

  • 1 cup packed flat-leaf parsley
  • 3 cloves garlic, chopped
  • 1/2 cup EVOO, plus more for brushing
  • 3 1/2 teaspoons dried oregano, 3 tsp. finely crumbled
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon crushed red pepper
  • Coarse salt and black pepper
  • 1 pork tenderloin (1 1/2 lbs.)
  • 1/2 teaspoon powdered garlic

  1. In a food processor, pulse the parsley to chop. Add the garlic, 1/2 cup EVOO, 1/2 tsp. dried oregano, the vinegar, red pepper, 1/2 tsp. coarse salt and 1 pinch black pepper; pulse to combine. Transfer to a bowl; let sit for 2 hours.
  2. Preheat a grill to medium-high. Brush the pork with EVOO and rub with 1 tsp. coarse salt, the crumbled oregano and powdered garlic. Grill, turning often, until a meat thermometer inserted into the thickest part registers 145 degrees , about 35 minutes. Let rest for 20 minutes. Thinly slice, then drizzle with the sauce.

Source: Rachael Ray Magazine

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