Build this sauce on the cutting board where you'll carve your roast. Chop, stir, and mound the ingredients. Then rest the cooked roast on the dressing, roll it, and carve it so the roast's juices and the dressing marry.
1/4 cup very finely chopped fresh flat-leaf parsley
3 tablespoons very finely chopped fresh oregano
2 tablespoons very finely chopped drained capers
1 garlic clove, minced (or 1 large shallot, finely chopped)
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
How to Make It
Combine first 5 ingredients on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).
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