Thursday, February 11, 2010

Mustard Grilled Pork Tenderloin with Salsa Verde

Made this for dinner tonight and it was wonderful.  Loved it!

Printable Recipe:

Ingredients for the Pork Tenderloin:
1 pork tenderlin ( I bought a large one that had two in a package. Now I have dinner for another night and maybe some sandwiches for lunch along the way.
2 Tablespoons dry ground mustard powder
2 tespoons black pepper
2 teaspons garlic powder
1 teaspoon salt.
Olive oil, as needed
Ingredientsfor the Salsa Verde
1 bunch italian parsley, washed, stems removed
2 green onions, coarsely chopped
2 cloves garlic
10 fresh basil leaves
1/2 can anchovies, or 4 fillets
1 Tablespoon capers, drained
2 teaspoons dijon mustard
1 Tablespoon dried thyme
2 teaspoons salt
1/4 - 1/2 cup olive oil
1. Trim excess fat and silver skin from pork tenderloin. Mix ground mustard, pepper, garlic powder, and salt tgether in a small bowl. Rub spices all over meat.
2. Brush meat with olive oil and set aside at room temperature for 1 hour.
3. Preheat oven to 400 degrees. Sear pork on a gill or in a heavy ovenproof skillet until well browned on all sides. Transer pan with meat to preheated oven and roast 10-12 minutes or until internal temperature is 150 degrees. Remove meat from oven and let rest for a few minutes. When you slice it, the interior should be faintly pink and juicy. Slice and serve with the Salsa Verde Sauce. Yum, Yum, You could use the salsa verde suce over pasta the next day.
Directions for the Salsa Verde:
1. Put parsley, green onions, garlic, basil, anchvies, capers, mustard, thyme and salt in a bowl of food processor or blender. Puree until finely chopped. With machine running slowly add olive oil through the tube until all ingredients are well blended.

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