![Chimichurri Pork Tenderloin with Warm Rice Salad Chimichurri Pork Tenderloin with Warm Rice Salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/8FE08D43-125D-4962-8A12-8C8C2B598491/Derivates/4184f8d5-45d5-4b6d-b3df-2bb2e4dbbdf2.jpg)
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Ingredients
Chimichurri Sauce
- 4 garlic cloves
- 3 ½ oz shallots, halved
- 1 oz fresh cilantro, leaves and tender stems
- ½ oz fresh parsley, leaves and tender stems
- 2 tbsp dried oregano
- 7 oz extra virgin olive oil
- 2 oz white wine vinegar
- 1 oz lemon juice
- 1 tsp dried chili flakes
- 1 - 1 ½ tsp salt, to taste
- 2 pork tenderloins (approx. 16-17 oz ea.)
Warm Rice Salad & Grilling
- ½ oz fresh parsley, leaves only, plus extra to garnish
- 3 oz extra virgin olive oil
- 2 oz capers, drained
- 2 oz lemon juice
- 1 ½ tsp salt, divided
- 35 oz water
- 9 oz long-grain white rice
- 10 ½ oz carrots, in half moons (½ in.)
- 1 red bell pepper, in pieces (1 in.)
- 1 yellow bell pepper, in pieces (1 in.)
- 14 oz zucchini, in half moons (1 in.)
-
onion, to brush grill
or oil, to brush grill
- Nutrition
- per 1 portion
- Calories
- 3138 kJ / 750 kcal
- Protein
- 41 g
- Carbohydrates
- 47 g
- Fat
- 44 g
- Saturated fat
- 8 g
- Fiber
- 5 g
- Sodium
- 1204 mg
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