In celebration of seeing him for a few days, he requested one of his favorite dishes--Pork Tenderloin Sliders with Chimichurri Sauce! As you know, it is not the cheapest cut of meat! (Although, stores will typically have deals from time to time, i.e. 2-for-1, and I try to at least put 2 in the freezer.) Certainly, not a staple for any college cook or college budget by any means, but it is worth buying for those special days, celebrations, and occasional splurge!
The "green sauce", as Jon refers to it, is adapted from Tyler Florence, another great chef on the Food Network.
Two Ziploc Gallon Freezer Bags
Nutri-Bullet or Shake Blender (or good old fashioned arm strength and a mixing bowl)
Large grill skillet (or actual grill)
Baking sheet covered with foil
2 pork tenderloins, silver tendon sheaths removed
Salt & Pepper
3/4 cup lemon juice, freshly squeezed
1/2 cup olive oil
6 garlic cloves, minced
1 1/2 Tbls of fresh Rosemary, minced
1 Tbls of fresh thyme leaves
2 tsp Dijon mustard
6 garlic cloves, minced
2 jalapeños, seeded, diced
1/4 cup red wine vinegar
1/2 cup fresh parsley, chopped
1/2 cup fresh oregano, chopped
3 limes, juiced
1 1/4 cup olive oil
1 tsp kosher salt
1 tsp black pepper
1. Wash your hands and surfaces frequently and well when working with pork.
2. Preheat the oven to 350F degrees.
3. When working with pork tenderloin, you must remove a very fibrous, tough tendon sheath FIRST!
----find the shiny, silvery tendon
----slide a sharp knife underneath the tendon as closely as possible to avoid wasting precious meat
----trim the tendon very carefully
----Combine everything into a Magic-Bullet-type blender for a smooth sauce, or
----Chop everything by hand and use a drink shaker, like those seen in GNC stores for shakes
----Set aside the night before for more intense flavors. Can store for several days.
----after the meat has marinated properly, remove it from marinade and pat dry
----salt & pepper the meat and allow to come to room temperature
----prepare your skillet or grill in MED-HIGH heat
----sear each tenderloin x 3-4 minutes on all four sides.
----place tenderloins on the baking sheet and finish cooking in oven x 12-15 minutes
----remove tenderloins from oven and cover with foil to let rest x 10 minutes. VERY IMPORTANT!
9. Have your rolls toasted and ready.
10. Slice the tenderloins 1/2" thickness on the diagonal. Centers should be slightly pink.