Courtesy of National Pork Board
6Servings•10 Min.Prep Time•20 Min.Cook Time•30-60 Min.Marinate Time•
原料：
2 pork tenderloin, 12-oz. each
flat leaf parsley leaves, (optional)
-
Chimichurri:
1 c. flat-leaf parsley leaves, lightly packed
4 cloves garlic, peeled and coarsely chopped
kosher salt
pepper, to taste
1/3 c. white vinegar
2/3 c. water
说明：
- For chimichurri, place 1 c. parsley, the garlic, 3/4 tsp. salt and 1/2 tsp. pepper in food processor container. Cover and process with on/off turns just until finely chopped. Add the vinegar and process to combine. Slowly add oil and water in a thin stream with the machine running. If necessary, adjust flavor by adding more salt and/or pepper (chimichurri should be a highly seasoned mixture).
- Place pork tenderloins in large, resealable plastic bag. Pour half (about 1/2 c.) chimichurri over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 30-60 min., turning bag occasionally. Transfer remaining chimichurri to a serving bowl.
- Prepare a medium-hot fire in grill. Brush grill rack with oil. Remove pork from marinade; discarding marinade in bag. Place tenderloins diagonally on bars of the hot grill rack. Grill tenderloins, uncovered, over direct heat for 20 min. or until internal temperature reaches 145°F., turning every 3-4 min. with tongs.
- Transfer pork tenderloins to cutting board. Loosely cover with foil; let rest for 5 min.
- To serve, cut pork tenderloins into thin slices; arrange on dinner plates. Stir "remaining" or "set aside" chimichurri; spoon over pork. If desired, garnish with parsley sprigs.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www. PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 240 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 65mg |
| Total Carbs | 1g |
| Fiber | 0g |
| Protein | 23g |
| Sodium | 190mg |