Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Grilled Pork Tenders with Chimichurri Basting Sauce and Three Pepper Relish
2½-3 pounds fresh pork tenders, trimmed of tendons,
connective tissue, and excess fat
½ cup Chimichurri
1/3 cup dry wine, red or white
2 tablespoons Dijon or grainy style mustard
Salt and freshly ground black pepper as desired
Chopped fresh parsley for garnish
Three Pepper Relish
Prepare pork tenders as directed above. Combine Chimichurri, wine and mustard of choice. Spread liberally over all surfaces of meat; sprinkle with salt and freshly ground black pepper. Cover and marinate up to 2 hours at room temperature or overnight in refrigerator.
Heat charcoal or indoor grill until very hot. Oil cooking surface lightly. Cook pork, turning to evenly brown on all sides, about 20 minutes total, or until meat is firm and juices run clear. Do not over cook. Cover grill, leaving vents partially open to smoke, if desired. Internal temperature, tested at mid-thickness of pork tenders should register 150°F for medium rare. Baste every 5-6 minutes with remaining sauce. Note: It is not usually advised to cook pork rare.
Remove pork tenders to a warm platter or carving board, cover loosely and let stand about 5 minutes for juices to set. Slice in ¼-inch slices across the grain of meat, with knife held at a 45 degree angle to achieve wider slices. Sprinkle with parsley to garnish and serve with additional Chimichurri and Three Pepper Relish.
Serves: 6-8 with Three Pepper Relish
Alternative Method: Sear pork tenders in a lightly oiled, large oven-proof skillet over high heat; roast in a 400°F oven until done, about 25 minutes. Baste with marinating liquids while roasting.
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Traditional Chimichurri