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Tuesday, August 30, 2016

PORK TENDERLOIN WITH CHIMICHURRI SAUCE




PORK TENDEROLIN WITH CHIMICHURRI SAUCE

A very easy, quick recipe for grilling!  It was even easier for me, as I didn’t make the Chimichurri from scratch.  They sell it at Costco (Price Smart in our country, but the same thing))…rather nice!  I am sharing our son, Jonathan’s sauce, if you prefer to make your own.  No question, Jonathan's will taste even better!  I have had it before and I loved it.  Jonathan is actually more of a gourmet cook than I am (I am an ordinary cook, for the most part, but I am creative in my ordinariness, so I don't let that bother me), however, he prefers to let his wife cook and bake while he writes best-selling science fiction novels under a pen name.  Can you tell I'm a proud Momma?  Yep! :)  Aren't we all?

3 lbs pork tenderloin (1.4 kg)
Seasoning salt
Salt
Jonathan’s Chimichurri Sauce:
  (I would halve the recipe)
2 cups fresh parsley, packed down (500 mL)
4 gloves garlic, crushed
1 cup chopped green onions, packed (250 mL)
11/cups virgin olive oil (375 mL)
3 tbsp red wine vinegar (45 mL)
2 tbsp lemon juice (30 mL)
1 tsp red pepper flakes (5 mL)
1/tsp salt (2 mL)

Sprinkle pork tenderloin seasoning salt and salt generously on both sides of the meat.  Cover in just enough Chimichurri Sauce – about 1 cup (250 mL).  You will be serving the cooked pork with Chimichurri Sauce. Leave to marinate overnight.  Remove excess sauce from pork. Place on preheated outdoor grill or use preheated oven broiler.  After 4 or 5 minutes, turn the pork and cook on the other side.  Make sure the pork is not pink inside, or if it is, only a small amount.  Turn the pork again and baste with Chimichurri sauce...cooking a short while to perfection!  Remove and serve, sliced with extra Chimichurri sauce. Delicious!

Chimichurri Sauce:  To food processor add parsley, crushed garlic, and chopped green onion.  Pulse on high a few seconds until finely chopped.  Transfer to a large bowl, and then stir until thoroughly mixed.  Serve at room temperature, but refrigerate between uses.

Yield:  8 servings
398.2 serving
164.3 calories
41.1 g protein
24.6 g fat
0.2 g fiber
1.4 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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