Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 2 garlic cloves, minced
- 1/4 cup capers, drained
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Special equipment needed:
- Food processor or blender
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Rub the pork tenderloin with olive oil and season with salt and pepper.
3. Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until browned, about 2-3 minutes per side.
4. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F.
5. While the pork is roasting, make the salsa verde. In a food processor or blender, combine the parsley, cilantro, oregano, garlic, capers, and red wine vinegar. Pulse until finely chopped.
6. With the motor running, slowly pour in the olive oil until the mixture is smooth and well combined.
7. Season the salsa verde with salt and pepper to taste.
8. Let the pork rest for 5-10 minutes before slicing.
9. Serve the pork tenderloin with the salsa verde on top.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 27g
Protein: 27g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 420mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef tenderloin.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Capers can be substituted with chopped green olives.
Variations:
- Add a pinch of red pepper flakes to the salsa verde for some heat.
- Grill the pork tenderloin instead of roasting it in the oven.
- Serve the salsa verde on the side instead of on top of the pork.
Tips and tricks:
- Let the pork rest before slicing to ensure that it stays juicy.
- Use a meat thermometer to ensure that the pork is cooked to the correct temperature.
- Make the salsa verde ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store leftover pork and salsa verde separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or oven until warmed through. Serve with the salsa verde on top.
Presentation ideas:
Arrange the sliced pork on a platter and spoon the salsa verde over the top. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, sliced jalapeños, or chopped tomatoes.
Pairings:
Roasted vegetables, mashed potatoes, or a simple green salad.
Suggested side dishes:
Roasted asparagus, garlic roasted potatoes, or grilled zucchini.
Troubleshooting advice:
If the pork is not cooked to the correct temperature, return it to the oven and continue roasting until the internal temperature reaches 145°F.
Food safety advice:
Always use a meat thermometer to ensure that pork is cooked to the correct temperature to prevent foodborne illness.
Food history:
Salsa verde is a traditional Italian sauce made with parsley, capers, garlic, and olive oil. It is often served with grilled or roasted meats.
Flavor profiles:
The pork tenderloin is savory and juicy, while the salsa verde is tangy and herbaceous.
Serving suggestions:
Serve the pork tenderloin with a side of roasted vegetables and a glass of red wine.
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