![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
- 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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