Fresh-Pressed Olive Oil Club

Maiale con Salsa Verde/Pork with Green Sauce

Maiale con Salsa Verde/Pork with Green Sauce

Italian cuisine is synonymous with pasta and pizza, but pork is also a favorite in Italy. Pork tenderloin is the leanest cut of the pig, on a par with skinless chicken breasts. Because tenderloins have little fat and typically weigh only a pound, they cook quickly and can quickly dry out if they cook too long, so set your timer as soon as you pop them into the oven.


For the pork:

  • 2 pork tenderloins, about 1 pound each
  • Extra virgin olive oil
  • Coarse salt to taste
  • Coarsely ground black pepper to taste

For the salsa verde:

  • 1 cup flat-leaf parsley leaves, packed
  • 1 anchovy fillet, coarsely chopped
  • 1 to 2 cloves garlic, peeled and coarsely chopped
  • 1-1/2 tablespoons drained brined capers
  • 1 tablespoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup extra virgin olive oil
  • Coarse salt to taste
  • Coarsely ground black pepper to taste


Step 1

Preheat your oven to 400°F. Trim off any fat and silverskin from the pork tenderloins and rub all sides with extra virgin olive oil. Season generously with salt and pepper. Heat a tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the tenderloins until nicely browned, about 2 minutes per side, 8 minutes in all. Place the skillet with the meat in the oven. Roast the tenderloins until the internal temperature registers 145°F, about 10 to 12 minutes or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done, but don’t overdo.) Let cool slightly before slicing.

Step 2

To make the salsa verde, combine all the ingredients in a blender or food processor and run the machine until the ingredients are well combined.

Step 3

Carve the pork tenderloin into 1/2-inch slices and arrange them on a platter. Drizzle some of the sauce over the meat and pass the rest.

Yields 6 servings.