Pork With Fresh Herb and Garlic Sauce
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 12 garlic cloves, peeled, divided
- 1 1⁄2 cups packed fresh Italian parsley, sprig tops
- 1⁄3 cup white balsamic vinegar or 1/3 cup regular balsamic vinegar
- 1⁄4 cup packed fresh mint leaves
- 1⁄4 cup packed fresh basil leaf
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dry crushed red pepper
- 1 cup olive oil
- 1 1⁄2 lbs pork loin, cut into four pieces pounded 1/3 inches
directions
- Cook 8 garlic cloves in boiling water for 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt.
- Place pork in resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
- Spray grill with nonstick spray. Place meat on grill and cook about five minutes on each side or until grill marks and no longer pink in middle. This can be done on stovetop grill or bbq grill for best result.
- Use remaining sauce to spoon over pork.
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Reviews
-
This recipe looked like it would taste great, which is why I put it on this week's menu. All I can say is WOW! This has been unanimously voted into regular rotation at our house! The marinade smells terrific, but it tastes even better than it smells once it's grilled. Wonderful. Thank you! (Now. Where can we find this "Orzo with Yellow Squash, Mushrooms, and Pine Nuts" recipe?)
RECIPE SUBMITTED BY
Young new home-chef cooking for my own busy self and my even busier medical school boyfriend. We have a tiny kitchen and live in NYC, the mecca of amazing foods, so the temptation to go out is very high. For better or worst, our tight budgets keeps us grounded and looking for new ways to utilize the old kitchen while satisfying our curious and picky palettes.
I work in Development for a Medical Center, my boyfriend is a medical student. We relax and cook for fun! My favorite cookbooks are all the cooking magazines my mother brings me, especially Bon Appetit. My passions include children, helping others, and learning about the many personalities this wild world holds - I'm a daydreamer with big plans! My biggest pet peeves are show-offers, ignorant, and narrowminded people....and overly cooked food!