Pork Tenderloin Served with Green Sauce
Butterflying Pork Tenderloin: A Quick and Flavorful Weeknight Dinner
Say goodbye to dry, overcooked pork! This easy-to-follow recipe for Butterflying Pork Tenderloin ensures even cooking and quicker preparation. Our tenderloin gets a delicious Dijon-oil rub and is served with an homemade Salsa Verde on the side. Pair it with our Mushroom and Carrot Bulgur and a fresh salad for a satisfying weeknight meal.
Yields: 2-3 servingsDifficulty: EasyTotal Time: 15 mins (active time: 15 mins)
Ingredients:
- 1 (12-16 oz) pork tenderloin
- 1 teaspoon Dijon mustard
- 2 teaspoons extra-virgin olive oil, plus more for coating the baking sheet
- Kosher salt
- Freshly ground black pepper
- Salsa Verde (recipe below)
Italian Salsa Verde (for serving):
- 2 cups fresh parsley
- 1/4 cup capers
- 2 large lemons (juiced and zested)
- 2 cloves garlic
- 1 cup extra virgin olive oil
- 1/2 tsp chili flakes (optional)
Instructions:
- Preheat the oven broiler to medium, positioning a rack in the top.
- To butterfly the pork, place it on a cutting board, one end facing you. Slice lengthwise down the center, almost but not quite cutting through, leaving about 1/4-1/2-inch thickness of meat intact.
- Open the tenderloin like a book and press on it to flatten.
- Begin slicing down the length of the seam, parallel to the cutting board and maintaining the 1/4-1/2-inch thickness. Continue until the entire left half is 1/4-1/2-inch thick. Rotate the tenderloin and repeat on the other half.
- Lightly coat a baking sheet with olive oil and place the tenderloin cut-side down on the sheet.
- Combine the mustard and measured olive oil in a small bowl. Rub it onto the pork and season well with salt and pepper.
- Broil the pork until the top is golden brown, about 12-15 minutes. Transfer the pork to a cutting board, cover it loosely with foil, and let it rest for 5 minutes. Slice against the grain and serve with Salsa Verde.
Italian Salsa Verde:
- In a blender, combine the parsley, lemon juice, zest, capers, garlic, chili flakes (if using), and 1/2 cup of olive oil.
- Pulse for 15-30 seconds until the mixture starts to break down. Gradually add more olive oil, 1/4 cup at a time, until the salsa verde reaches a loose consistency. Taste and adjust as needed.
- Store the salsa verde in the refrigerator for up to 2 days or freeze it like pesto, allowing it to thicken when thawed. Serve chilled or at room temperature with grilled meats.
Enjoy the fresh, tangy flavor of Italian Salsa Verde with your tender, flavorful pork tenderloin!
The Italian Salsa Verde recipe serves as a perfect companion for the Butterflying Pork Tenderloin dish, offering a fresh, tangy flavor contrast. The recipe yields approximately 2-3 servings of the salsa, ensuring there's enough for a satisfying weeknight meal. For optimal nutrition, consider pairing the pork tenderloin with a side of Mushroom and Carrot Bulgur and a fresh salad.
