Appareils & accessoires
Chimichurri Pork Tenderloin with Warm Rice Salad
Prép. 1h 20min
Total 13h 20min
6 portions
Ingrédients
Chimichurri Sauce
-
garlic cloves4
-
shallots halved3 ½ oz
-
fresh cilantro leaves and tender stems1 oz
-
fresh parsley leaves and tender stems½ oz
-
dried oregano2 tbsp
-
extra virgin olive oil7 oz
-
white wine vinegar2 oz
-
lemon juice1 oz
-
dried chili flakes1 tsp
-
salt to taste1 - 1 ½ tsp
-
pork tenderloins (approx. 16-17 oz ea.)2
Warm Rice Salad & Grilling
-
fresh parsley leaves only, plus extra to garnish½ oz
-
extra virgin olive oil3 oz
-
capers drained2 oz
-
lemon juice2 oz
-
salt divided1 ½ tsp
-
water35 oz
-
long-grain white rice9 oz
-
carrots in half moons (½ in.)10 ½ oz
-
red bell pepper in pieces (1 in.)1
-
yellow bell pepper in pieces (1 in.)1
-
zucchini in half moons (1 in.)14 oz
-
oil, to brush grillonion to brush grill
Niveau
facile
Infos nut. par 1 portion
Sodium
1204 mg
Protides
41 g
Calories
3138 kJ /
750 kcal
Lipides
44 g
Fibre
5 g
Graisses saturées
8 g
Glucides
47 g
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10 Recettes
États-Unis
États-Unis
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