Pork tenderloin is a tender, lean cut of meat offering about 75 percent of a day's protein needs in a prudent three-ounce serving.
2 (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced green tomato
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons thinly sliced fresh chives
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon sugar
1 garlic clove, minced
How to Make It
Prepare grill to medium-high heat.
Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a grill rack; grill pork 2 minutes on each side or until done.
Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper. Serve with pork.
This is a different kind of salsa verde, so we opted for canned real salsa verde instead. I'm sure the original recipe would be just as delicious, but we wanted a more economical and spicier dish. Served with black beans and rice.
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