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Chimichurri Pork Tenderloin with Warm Rice Salad
Ingredients
Chimichurri Sauce
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garlic cloves4
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shallots halved100 g
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cilantro, fresh leaves and tender stems30 g
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parsley, fresh leaves and tender stems15 g
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oregano, dried2 tbsp
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extra virgin olive oil200 g
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white wine vinegar60 g
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lemon juice30 g
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crushed red pepper1 tsp
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salt to taste1 - 1 ½ tsp
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pork tenderloin (approx. 450-485 g ea.)2
Warm Rice Salad & Grilling
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parsley, fresh leaves only, plus extra to garnish15 g
-
extra virgin olive oil85 g
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capers drained60 g
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lemon juice60 g
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salt divided1 ½ tsp
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water995 g
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white long-grain rice255 g
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carrots in half moons (1 cm/½ in.)300 g
-
red bell pepper in pieces (2 cm/1 in.)1
-
yellow pepper in pieces (2 cm/1 in.)1
-
zucchini in half moons (2 cm/1 in)395 g
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vegetable oil, to brush grillonion to brush grill
Difficulty
easy
Nutrition per 1 portion
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