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Pork Tenderloin with Salsa Verde Recipe

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This recipe for Pork Tenderloin with Salsa Verde is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the Pork:
3/4 - 1 1/4 lb. pork tenderloin
2 T. dry ground mustard powder
2 tsp. black pepper
2 tsp. garlic powder
1 tsp. salt
Olive oil, as needed

For Salsa Verde:
1 bunch parsley, washed, stems removed
2 green onions, chopped
2 cloves, garlic
10 fresh basil leaves
1 T. capers, drained
2 tsp. Dijon mustard
1 T. dried thyme
2 tsp. salt
1/4 - 1/2 c. oilive oil

Directions:
Directions:
Trim any excess fat and silver skin from pork tenderloin. Mix ground mustard, pepper, garlic powder and salt together in small bowl. Rub spices all over meat.
Brush meat with olive oil and set aside 1 hour at room temperature.
Preheat oven to 400º. Sear pork on a grill or in a heavy overproof skillet until well browned on all sides. Transfer pan with meat to preheated oven and roast 10-12 minutes. Remove meat from oven and let it rest for a few minutes. When you slice it, the interior should be faintly pink and juicy.
Slice and serve with Salsa Verde.

For Salsa Verde:
Put parsley, green onions, garlic, basil, capers, mustard, thyme and salt in bowl of food processor. Puree until finely chopped. With machine running, slowly add olive oil through the tube until all ingredients are well blended.

Number Of Servings:
Number Of Servings:
2-3 servings pork; 1 c. Salsa Verde
Personal Notes:
Personal Notes:
Salsa Verde is great on any grilled meat.
This recipe originally came from a little restaurant called Mac & Ernie's Roadside Eatery.

 

 

 

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