- 6
Ingredients
- 1 c packed flat-leaf parsley
- 3 cloves garlic, chopped
- 1/2 c EVOO, plus more for brushing
- 3-1/2 tsp dried oregano, 3 tsp finely crumbled
- 1 Tbsp red wine vinegar
- 1/8 tsp crushed red pepper
- Coarse salt and black pepper
- 1 pork tenderloin (1-1/2 lbs)
- 1/2 tsp powdered garlic
Preparation
Step 1
In a food processor, pulse the parsley to chop. Add the garlic, 1/2 c EVOO, 1/2 tsp dried oregano, the vinegar, red pepper, 1/2 tsp coarse salt and 1 pinch black pepper; pulse to combine. Transfer to a bowl; let sit for 2 hours.
Preheat a grill to medium-high.
Brush the pork with EVOO and rub with 1 tsp coarse salt, the crumbled oregano and powdered garlic.
Grill, turning often, until a meat thermometer inserted into the thickest part registers 145º, about 35 minutes.
Let rest for 20 minutes.
Thinly slice, then drizzle with the sauce.
From Everyday with Rachael Ray, June 2012
I made this when Ben was away at camp. Alyse, Mallory, Mark and I ate every bit and would have eaten more! Consider doubling or even tripling the meat, but the sauce would probably be enough for two tenderloins.