Chimichurri Pork Tenderloin with Warm Rice Salad

Chimichurri Pork Tenderloin with Warm Rice Salad

4.6 56 avaliação

Preparação 1h 20min

Total 13h 20min

6 portions

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1204 mg

Proteína 41 g

Energia 3138 kJ / 750 kcal

Gordura 44 g

Fibra 5 g

Gordura saturada 8 g

Hidratos de carbono 47 g

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Também apresentado em

Smart Grilling with Thermomix® and MEATER® 10 Receitas
Estados Unidos

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