Grilled Pork Tenderloin with Herb Salsa

By ccavaletti

Ingredients

• 1 c flat-leaf parsley leaves
• 2 Tbsp oregano leaves
• 1/4 c pitted green olives
• 3/4 c extra-virgin olive oil
• 1/4 c dried currants
• 2 Tbsp fresh lemon juice
• Salt and freshly ground pepper
• 1 large pork tenderloin (about 1-1/4 lbs.)
• 1/2 tsp smoked paprika

Details

Servings 4

Preparation

Step 1

In a food processor, combine the parsley, oregano, olives and the 3/4 c of olive oil and process to a fine paste. Add the currants and lemon juice, season with salt and pepper and pulse to blend.

Light a grill and oil the grates; alternatively, heat a grill pan.

Butterfly the pork, cutting halfway through the meat; open the meat on a work surface. Using a meat pounder, pound the tenderloin to a 1/2-inch thickness. Brush the pork with olive oil and season with paprika and salt and pepper.

Grill over high heat, turning once or twice, until browned and cooked through, about 8 minutes.

Let the pork rest for 5 minutes, then cut into thick slices. Serve withe the herb salsa.

From Food and Wine Magazine, August 2012