Not to be confused with Mexican salsa verde, the Italian version of green sauce is a bright-tasting condiment made with parsley, garlic, capers, and extra virgin olive oil. Here, we’ve paired it with pork. But it’s a versatile sauce that can accompany a variety of meats and seafood.
For the salsa verde:
- 1 cup packed at-leaf parsley leaves
- 1 anchovy fillet, coarsely chopped
- 1 to 2 cloves garlic, peeled and coarsely chopped
- 1 1/2 tablespoons drained brined capers
- 1 tablespoon red wine vinegar or lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
- Coarse salt (kosher or sea) and coarsely ground black pepper, to taste
For the pork:
- 2 pork tenderloins, about 2 pounds total, trimmed of fat and silver skin
- Extra virgin olive oil
- Coarse salt (kosher or sea) and coarsely ground black pepper
Preheat the oven to 400°F.
Rub the pork tenderloins on all sides with extra virgin olive oil. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the pork tenderloin 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 is 145°F, 10 to 12 minutes, or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done.)
In the meantime, make the salsa verde: Combine all the ingredients in a blender or food processor and run the machine until well combined.
Carve the pork tenderloin into 1/2-inch slices and arrange on a platter. Serve with the salsa verde.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club