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Chimichurri Pork Tenderloin with Warm Rice Salad

Chimichurri Pork Tenderloin with Warm Rice Salad
4.6 55 rating
Prep. 1 h 20 min
Total 13 h 20 min
6 portions
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Ingredients

Chimichurri Sauce
  • garlic cloves
    4
  • shallots halved
    3 ½ oz
  • fresh cilantro leaves and tender stems
    1 oz
  • fresh parsley leaves and tender stems
    ½ oz
  • dried oregano
    2 tbsp
  • extra virgin olive oil
    7 oz
  • white wine vinegar
    2 oz
  • lemon juice
    1 oz
  • dried chili flakes
    1 tsp
  • salt to taste
    1 - 1 ½ tsp
  • pork tenderloins (approx. 16-17 oz ea.)
    2
Warm Rice Salad & Grilling
  • fresh parsley leaves only, plus extra to garnish
    ½ oz
  • extra virgin olive oil
    3 oz
  • capers drained
    2 oz
  • lemon juice
    2 oz
  • salt divided
    1 ½ tsp
  • water
    35 oz
  • long-grain white rice
    9 oz
  • carrots in half moons (½ in.)
    10 ½ oz
  • red bell pepper in pieces (1 in.)
    1
  • yellow bell pepper in pieces (1 in.)
    1
  • zucchini in half moons (1 in.)
    14 oz
  • onion to brush grill
    oil, to brush grill

Difficulty

easy

Nutrition per 1 portion

Sodium 1204 mg
Protein 41 g
Calories 3138 kJ / 750 kcal
Fat 44 g
Fibre 5 g
Saturated Fat 8 g
Carbohydrates 47 g

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United States

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