Maiale con Salsa Verde/Pork with Green Sauce
Italian cuisine is synonymous with pasta and pizza, but pork is also a favorite in Italy. Pork tenderloin is the leanest cut of the pig, on a par with skinless
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Cooking tools:
- Oven
- Cast iron skillet
- Blender
- Food processor
- Instant-read thermometer
- Kitchen timer
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Spoon
- Paring knife
- Tongs
- Paper towel
- Spatula
- Serving bowl
Ingredients
- 2 pork tenderloins, about 1 pound each
- Extra virgin olive oil
- Coarse salt to taste
- Coarsely ground black pepper to taste
- 1 cup flat-leaf parsley leaves, packed
- 1 anchovy fillet, coarsely chopped
- 1 to 2 cloves garlic, peeled and coarsely chopped
- 1-1/2 tablespoons drained brined capers
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
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