Chimichurri Pork Tenderloin with Warm Rice Salad
TM6 TM5

Chimichurri Pork Tenderloin with Warm Rice Salad

4.8 (20 ratings)

Ingredients

Chimichurri Sauce

  • 4 garlic cloves
  • 100 g shallots, halved
  • 30 g cilantro, fresh, leaves and tender stems
  • 15 g parsley, fresh, leaves and tender stems
  • 2 tbsp oregano, dried
  • 200 g extra virgin olive oil
  • 60 g white wine vinegar
  • 30 g lemon juice
  • 1 tsp crushed red pepper
  • 1 - 1 ½ tsp salt, to taste
  • 2 pork tenderloin (approx. 450-485 g ea.)

Warm Rice Salad & Grilling

  • 15 g parsley, fresh, leaves only, plus extra to garnish
  • 85 g extra virgin olive oil
  • 60 g capers, drained
  • 60 g lemon juice
  • 1 ½ tsp salt, divided
  • 995 g water
  • 255 g white long-grain rice
  • 300 g carrots, in half moons (1 cm/½ in.)
  • 1 red bell pepper, in pieces (2 cm/1 in.)
  • 1 yellow pepper, in pieces (2 cm/1 in.)
  • 395 g zucchini, in half moons (2 cm/1 in)
  • onion, to brush grill
    or vegetable 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
Fibre
5 g
Sodium
1204 mg

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