Pork tenderloin Texas style

By jeenikeen

With fresh vegetables among two pork tenderloins, this dish will add colour and a new twist to the table.

Ingredients

• Salsa Verde:
• 2 pork tenderloins (about 1 lb/454 g each)
• 2 slices Swiss cheese (about 3 oz/90 g)
• Quarter red onion, thinly sliced
• Quarter each green, red and yellow bell peppers, thinly sliced
• 1 small stalk celery, thinly sliced
• 1 tbsp (30 mL) chopped fresh parsley
• 2 1/4 tsp (1 mL) each salt and pepper
• 3 cups(500 mL) lightly packed fresh parsley leaves
• 1 cup(250 mL) lightly packed fresh basil leaves
• 1/2 cup (125 mL) lightly packed fresh mint leaves
• 1/3 cup (80 mL) drained capers
• 1 tbsp(15 mL) coarsely chopped garlic
• 1 tbsp(15 mL) Dijon mustard
• 3/4 cup(175 mL) extra virgin olive oil
• 1/3 cup(80 mL) white wine vinegar

Details

Preparation time 20mins
Cooking time 65mins
Adapted from longos.com

Preparation

Step 1

Salsa Verde:
In a blender, purée parsley, basil, mint, capers, garlic, mustard, oil and vinegar until smooth, scraping down sides a few times. Add 1 tbsp (15 mL) of water if needed to thin it out; set aside.

Using a chef’s knife, cut down the centre of each tenderloin without cutting all the way through. Pound tenderloin slightly to flatten and place one onto work surface. Lay cheese onto tenderloin and top with onion, peppers and celery. Place remaining pork tenderloin over top and, using butcher’s twine, tie roast in 2-inch (5 cm) intervals. Sprinkle with parsley, salt and pepper.

Place roast on roasting pan or baking sheet and roast in centre of preheated 375°F (160°C) oven for about 40 minutes or until meat thermometer reaches 155°F (68°C) or hint of pink remains in pork. Cover with foil and let stand for 10 minutes before slicing. Serve with salsa verde.

Makes 8 servings.