Grilled Pork Tenderloin with Salsa Verde
Recipe by Cooking Light July 2009
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
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.