Pork with Green Sauce (Maiale con Salsa Verde) - Fresh-Pressed Olive Oil

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