Chimichurri Pork Tenderloin with Warm Rice Salad

Chimichurri Pork Tenderloin with Warm Rice Salad

4.6 27 rating

Prep. 1 h 20 min

Total 13 h 20 min

6 portions

Ingredients

Chimichurri Sauce

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

Warm Rice Salad & Grilling

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

vegetable 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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