Grilled Pork Tenders with Chimichurri Basting Sauce and Three Pepper Relish
Pork tenders marinated with chimichurri and wine, grilled and basted to juicy perfection, served with bright three-pepper relish.
Ingredients
- 2 1/2–3 pounds fresh pork tenders (trimmed of tendons, connective tissue, and excess fat)
- ½ cup chimichurri (see below)
- ⅓ cup dry wine, red or white
- 2 tablespoons Dijon or grainy-style mustard
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
Chimichurri
- 2 tablespoons coarsely chopped garlic
- 2 cups firmly packed parsley leaves and tender stems
- ½ cup firmly packed cilantro leaves and tender stems
- 3 tablespoons fresh oregano, chopped (we prefer mild O. x majoricum but a stronger variety may be used)
- 2 tablespoons fresh thyme
- 4 leaves fresh bay leaves, center stem removed (or 1–2 teaspoons ground dried bay)
- 1 dash crushed red pepper or cayenne, to taste
- ¾ cup white wine or cider vinegar
- ¾ cup extra-virgin olive oil
- ½ teaspoon or more salt, to taste
Three Pepper Relish
- 1 fresh red sweet bell pepper
- 1 fresh yellow sweet bell pepper
- 1 fresh poblano pepper (or other mildly hot large chile)
- ½ cup sliced green onion
- 3 tablespoons extra-virgin olive oil
- 1–2 tablespoons rice wine vinegar
- 1 large clove garlic, mashed with 1/4 teaspoon salt
- 1 tablespoon fresh oregano, chopped
- ⅛ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, thinly sliced (add just before serving)
Instructions
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Marinate and grill: Combine chimichurri, wine, and mustard. Spread over pork; season with salt and pepper. Cover and marinate up to 2 hours at room temperature or overnight refrigerated.
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Prepare a very hot charcoal or indoor grill and oil the cooking surface lightly. Grill pork, turning to brown evenly, about 20 minutes total, until firm and juices run clear. Target 150°F internal temperature at mid-thickness for medium rare; do not overcook. Baste every 5–6 minutes with remaining sauce.
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Rest 5 minutes, then slice across the grain into ¼-inch slices at a 45° angle. Garnish with parsley. Serve with additional chimichurri and the three pepper relish.
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Chimichurri: In a processor, finely chop garlic and herbs. Add vinegar, olive oil, and salt. Let stand overnight to mellow. (Keeps about 1 week refrigerated.)
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Three Pepper Relish: Roast peppers over a gas flame or at 450°F until skins char. Bag and cool, then peel, seed, and slice into ¼-inch pieces. Combine with green onion, olive oil, vinegar, garlic-salt paste, oregano, black pepper, and basil. Stand 1 hour at room temperature; refrigerate up to 1 week.
