Thursday, February 28, 2013

Grilled Pork Tenderloin With Herb Salsa

As the pork tenderloins came in a two pack, I had to find something else to do with the other one.  I had very high hope for this when reading it, was expecting disaster when I tasted the salsa alone, and came to rest with a happy medium of decent with the eating of it.  The boys, who I told to expect disaster, really liked it.  Here is the breakdown.  Pork alone was plain, the salsa alone was a bit oily and bitter if you didn't get a good bit of the dried fruit but together it was pretty good.  Another thing, dried currants seem to be MIA unless it is the holidays so I substituted dried tart cherries.  I considered cranberries, but they were pretty sweet and I thought that the tart cherries were a better sub.  Oh and while I enjoyed the broccolini, I think for the price, plain ole broccoli will be fine.



  
Grilled Pork Tenderloin With Herb Salsa
 
1 Cup flat-leaf parsley leaves
2 Tbl oregano leaves
1/4 Cup pitted green olives
3/4 Cup extra-virgin olive oil plus more for brushing
1/4 Cup dried currants
2 Tbl fresh lemon juice
Salt
Freshly ground pepper
1 sweet onion cut into 1/2-inch-thick slabs
1 Lb Broccolini
1 large pork tenderloin (about 1 1/4 pounds)
1/2 Tsp smoked paprika
1. In a food processor, combine the parsley, oregano, olives and the 3/4
cup of olive oil and process to a fine paste. Add the currants and lemon
juice, season with salt and pepper and pulse to blend.
2. Light a grill and oil the grates; alternatively, heat a grill pan.
Brush the onion slabs and Broccolini all over with olive oil and season
with salt and pepper. Grill over high heat, turning once or twice, until
charred and tender, about 5 minutes for the Broccolini and 8 to 10
minutes for the onion.
3. Meanwhile, butterfly the pork, cutting halfway through the meat; open
the meat on a work surface. Using a meat pounder, pound the tenderloin
to a 1/2-inch thickness. Brush the pork with olive oil and season with
the paprika and salt and pepper. Grill over high heat, turning once or
twice, until browned and cooked through, about 8 minutes. Let the pork
rest for 5 minutes, then cut into thick slices. Serve with the grilled
Broccolini and onion and pass the herb salsa alongside.
Make Ahead The herb salsa can be refrigerated for up to 2 days.



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