An elegant and light dish, where tender and juicy pork tenderloin meets a wonderfully aromatic salsa verde. Fresh parsley, coriander and mint bring vibrant freshness, while lemon and capers add a refreshing acidity that beautifully enhances the flavour of the meat.
Anchovies and Dijon mustard provide depth and intensity, while pistachios add a delicate nutty note. The result is a beautifully balanced, aromatic dish full of character, equally suitable for an everyday meal or a more special occasion.
Pork tenderloin with aromatic sauce verde
An elegant and light dish, where tender and juicy pork tenderloin meets a wonderfully aromatic salsa verde. Fresh parsley, coriander and mint bring vibrant freshness, while lemon and capers add a refreshing acidity that beautifully enhances the flavour of the meat.
Ingredients
For the Salsa Verde
- 4 anchovy fillets from a tin
- 1 Tbsp capers drained
- ½ garlic clove crushed
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 Tbsp shelled pistachios
- ½ Tbsp Dijon mustard
- 2 Tbsp fresh mint leaves
- ¼ cup fresh parsley leaves
- ¼ cup fresh coriander leaves
- Salt and freshly ground black pepper
- ⅓ cup olive oil
For the Pork Tenderloin
- 2 whole pork tenderloins
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 4 –5 cups fresh spinach leaves optional, for serving
Instructions
- For the salsa verde, place all the ingredients, except the olive oil, in a food processor fitted with a metal blade. Blend on high speed and gradually drizzle the olive oil through the opening in the lid. Transfer the salsa to a bowl and cover with cling film.
- Preheat the grill to medium-high heat. Brush the pork tenderloins all over with olive oil and season generously with salt and freshly ground black pepper. Grill for approximately 15–20 minutes, until the meat is no longer pink in the centre. We can cut into one of the tenderloins to check if it is cooked through, as we will be slicing it for serving anyway.
- Allow the pork tenderloin to rest, covered, for 15–30 minutes. Then slice it thinly.
- Arrange the spinach leaves on a serving platter and toss them with 1–2 tablespoons of the green sauce. Toss the sliced pork tenderloin with half of the salsa verde, or more according to taste. Transfer the remaining salsa to a small bowl.
- Arrange the slices of pork over the spinach leaves and serve. It really is something special!
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