Pork Tenderloin

note: if you remove the seeds and the veins from the jalapenos this becomes a very mild chimichurri. leave the seeds and veins for more heat.

Pork Tenderloin with Chimichurri

Chimichurri:

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns

Pork Ternderloin:

2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano,
and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well
and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put
the pork and marinade in a sealable plastic bag and set aside in the refrigerator
for 30 minutes.

Heat the egg to 500 - 700. (you want searing temps)

Remove the pork from the marinade, wiping off any excess. Season both sides
with a generous amount of salt and pepper. Drizzle with olive oil and place on the
grill. Sear the pork on the hottest part of the grill for 4 minutes per side, until
well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.
Spoon some chimichurri over the meat, drizzle with lime juice, garnish with
parsley, and serve with the remaining sauce at the table.

Crispy Twice Cooked New Potatoes with
Garlic Aioli

20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, for deep-frying
Garlic aioli:
2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt and freshly ground black pepper
*1 jumbo egg yolk
1 lemon, juiced
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish

Preheat egg to 400 degrees F.

Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and
season with salt and pepper. Toss the potatoes around so they are evenly
coated and pop in the oven to roast for 35 to 40 minutes until tender.

Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with
olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges
and roast in the oven with the potatoes - this will be used for the aioli.

When the potatoes are done and warm enough to handle make an X cut on 1
side of the potato and then squeeze gently from the bottom to form a flower-like
shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes
until crispy and golden. Drain on paper towels and season with kosher salt.

Remove the garlic from the pouch and squeeze out the flesh. Add the roasted
garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the
olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and
adjust seasoning with salt and pepper. Garnish with chives.

this was very good




Pork, Tenderloin, Stuffed, Tomato Viennajack

Here is one i have seen and I will try here in the near future.


INGREDIENTS:
Pork Tenderloin
Red Wine Reduction Sauce
Stuffed Pork Tenderloin Ingredients
1 1 1/2 Lbs whole pork tenderloin
6 oz fresh baby spinach (1 bag)
6 oz fontina cheese
5 oz sun dried tomatoes in olive oil
Kosher salt and fresh ground black pepper
2 Tbs olive oil



Stuffed Pork Tenderloin
1 Steal This Recipe® step-by-step instructions:
2 Sautee spinach in a covered saucepan with 2 tbsp water until it is wilted.
3 Drain and cool.
4 Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
5 Pound the tenderloin even thinner between two sheets of cellophane wrap. If you don’t have a pounder, use the flat bottom of a small, heavy cooking pan.
6 Remove cellophane and spread the spinach, fontina, and tomatoes along the whole length of the piece of meat.
7 Roll the tenderloin up, and hold it together with kitchen string (in a pinch, use toothpicks).
8 Rub the entire outside of the roast with salt and pepper. Wrap it in cellophane if you will be cooking it later. [You can prepare the roast up to 1 day ahead, as far as this step]
9 Preheat egg to 400ºF. If roast was prepared in advance, take it out of the refrigerator while egg is heating.
10 Place in egg and roast for 10-15 minutes on a raised grid-- until meat reaches an internal temperature of 150ºF.
11 Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes. Slice the roast diagonally, and pour the Red Wine Reduction Sauce over the pieces.


Servings: 4

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Posted 12-23-07 by VienniaJack

Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes is served at Siena Italian Grill and Bar for $23.95.

Source supermarketguru.com