Lifestyle
Recipes » 2011 Wine & Food Calendar Recipes » Grilled Pork Tenderloin with Chimichurri - September 2011
RECOMMENDED WINE PAIRING
- Ultimate Estate Reserve Chilean Malbec
INGREDIENTS
- 2 pork tenderloins each 1 lb / 454g
Chimichurri
- 6 cloves garlic, minced
- 1 to 2 jalapenos, seeded, finely chopped
- 2 tbsp (25 mL) finely chopped red pepper
- 1/4 cup (50 mL) lime juice or red wine vinegar
- 1/2 cup (125 mL) chopped flat leaf parsley
- 1/4 cup (50 mL) each chopped basil, oregano
- 3/4 cup (175 mL) olive oil
- Salt, pepper
- Grilled vegetables
METHOD
- Combine the garlic, jalapeno and lime juice. Stir in parsley, basil and oregano. Whisk in olive oil, salt
and pepper. - Set aside 1/2 cup for serving. Marinate the pork with remainder of the chimichurri for 30 minutes in refrigerator.
- Heat grill. Remove pork from marinade; place on greased grill over medium-high heat, close lid and grill 4 to 5 minutes per side until internal temperature reaches 150ºF (65ºC).
- Let stand 10 minutes. Serve with chimichurri and grilled vegetables.