Recipe: Grilled Pork Tenderloins with Salsa Verde

The anchovies most folks cook with are the salted and cured ones, found on global grocery shelves or sold dried in markets. Anchovy lends complexity and depth to world cuisine, such as Thai, Chinese and Indian food, not to mention your everyday sport bar’s Caesar salads and pizza. The chopped anchovy combined with fresh herbs and garlic in the following Salsa Verde recipe yields a small amount of sauce with a huge amount of piquant flavor.

Yield: 4-6 servings 

Active Time: 45 minutes
Grill Time: 20-35 minutes (depending on heat, thickness of pork, and desired level of doneness.)

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 teaspoons kosher salt
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon freshly ground pepper
• 2 (1 pound each) pork tenderloins, as much fat and silver skin removed as possible
• 1 recipe for Salsa Verde (below)

Directions

1. In a small bowl combine olive oil, salt, rosemary, sugar, garlic and pepper. Rub into the flesh of the tenderloins. If time allows, let sit at least 1 hour and up to 12 hours refrigerated.
2. Prepare gas or charcoal grill to medium heat. Oil grill grates then place the tenderloins on the grill and cook, covered, turning occasionally, for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 150-155 degrees.
3. Let pork rest ten minutes before slicing.(Pork may be grilled up to 45 minutes prior to serving; cook no higher than 145 degrees, keep warm in foil or in a 150-degree oven, door ajar, up to 45 minutes.) Slice diagonally and serve with Salsa Verde.

Ingredients for Salsa Verde

• 1 large garlic clove (to yield 1 tablespoon minced)
• 3-6 cured anchovy fillets*
• 2 tablespoons capers
• 2 packed cups washed Italian parsley leaves (stems removed)
• 2 packed cups washed basil leaves (stem removed)
• 1/4 cup coarsely chopped washed fresh tarragon
• 2 tablespoons red wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/4-1/3 cup extra virgin olive oil

*I enjoy the bottled Agostino Recca (Filetti di Alici) brand from Italy

Directions for Salsa Verde

1. Finely chop and combine garlic, 3 anchovy fillets, capers, parsley, basil and tarragon. Place in a bowl and stir in vinegar and mustard.
2. Slowly add olive oil until you have the desired consistency. Taste and add additional finely chopped anchovies as desired. Season with kosher salt and freshly ground pepper. (This will keep 1-2 days, refrigerated. This recipe may also be made using a mortar and pestle.)

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 4, 2011.