Pork with Green Sauce (Maiale con Salsa Verde)
Pork tenderloins roasted with a vibrant green sauce made from parsley, garlic, and capers. Perfect for a flavorful meat dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Blender
- Food processor
- Cast iron skillet
- Instant-read thermometer
- Carving knife
- Oven
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup packed at-leaf parsley leaves
- 1 anchovy fillet, coarsely chopped
- 1 to 2 cloves garlic, peeled and coarsely chopped
- 1 1/2 tablespoons drained brined capers
- 1 tablespoon red wine vinegar or lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
- Coarse salt (kosher or sea) and coarsely ground black pepper, to taste
- 2 pork tenderloins, about 2 pounds total, trimmed of fat and silver skin
- Extra virgin olive oil
- Coarse salt (kosher or sea) and coarsely ground black pepper
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