Monday, November 14, 2011
This is one of those main dishes that is perfect for any season. Fresh, light, and excellent as leftovers, too (we just ate it for dinner last night and lunch today! mmm). It’s naturally GFCF, so no substitutions are needed. The sauce is the perfect compliment and oh-so-delish.
(Two tenderloins) rinse them with water, pat dry, lightly coat in olive oil, salt and pepper.
Grill on direct medium heat (400 degrees) for 8 minutes on each side.
Tip: Make sure you let the meat ‘rest’ for 10 minutes before slicing. You can use a meat thermometer to make sure it’s cooked thoroughly…pork is 150 degrees. Remember that when you let the meat rest it continues to cook internally a little. So, with that said your thermometer read can be 5 to 10 degrees lower when pulled off the grill.
Citrus Chimichurri sauce (the best part, in our opinion)
1 tbsp dried oregano, 1 tbsp dried parsley, 2 tbsp fresh parsley, chopped 4 whole garlic cloves (peeled, blanched, minced), 1 tsp dried dill, 1 small shallot (minced), 1/4 tsp red pepper flakes, 1 tsp salt, black pepper, 1 1/2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 cup olive oil, Zest of 1 lemon
In a medium bowl, combine dried oregano, parsley, dill, red pepper flakes, shallot, lemon zest and garlic. In a small bowl, whisk together olive oil, lemon juice, vingar, salt and pepper. Add the wet ingredients to the herb bowl and marinate the ingredients together for a minimum of 2 hours.
Drizzle over sliced pork loin and enjoy!