Fresh-Pressed Olive Oil Club

Pork with Green Sauce (Maiale con Salsa Verde)

Pork with Green Sauce (Maiale con Salsa Verde)

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


Step 1

Preheat the oven to 400°F.

Step 2

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.

Step 3

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.)

Step 4

In the meantime, make the salsa verde: Combine all the ingredients in a blender or food processor and run the machine until well combined.

Step 5

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