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Grilled Pork Tenderloins With Lime Chimichurri |
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Serves: 4 Print this RecipeChimichurri, the tangy, herbaceous condiment found on every table in Argentina, is typically paired with beef. I’ve modified it a bit by sweetening jarred chimichurri with lime juice and garlic to make a spectacular grill sauce for white meats. Although it is used with pork in this recipe, it is equally good with chicken, turkey, and most seafood. 2 pork tenderloin, about 12 ounces each 1 tablespoon extra-virgin olive oil 2 limes, juiced 1 tablespoon Greek spice rub or dried seasonings blend 1/4 cup jarred chimichurri sauces 1 tablespoon minced garlic Kosher salt and coarsely ground black pepper to taste Rub the tenderloins with the oil and half of the lime juice, then rub with the Greek spices. Heat a grill set up for direct grilling to high. While the grill is heating, mix the chimichurri, remaining lime juice, garlic, salt, and pepper in a bowl. Grill the tenderloins to 150°F, about 15 minutes, turning 2 or 3 times. Let rest for 5 minutes and slice on the diagonal. Spoon the chimichurri mixture over the top before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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