Juicy grilled pork tenderloin with a tangy Basque herb sauce from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 118) by Scott Mowbray and Ann Taylor Pittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry vinegar for Banyuls vinegar.

  • averythingcooks on November 07, 2024

    This a great/easy recipe for pork tenderloin. We don't eat cilantro (soap!) so I used a "Simon & Garfunkel" herb mix from the freezer and this sauce was great spooned over the pork. I ordered Banyuls vinegar based on this book & was happy to be using it here. Note that our 13 oz piece of tenderloin took less than the 20 minutes suggested so check early!

  • bernalgirl on April 17, 2024

    Pork tenderloin demands a robust rub and/or sauce and this does the trick. I adjusted the chimmichurri using half each cilantro and parsley and adding an additional ground chile with more heat than the espelette. Next time I’d use fresh grated garlic rather than garlic powder. It was very good on both the pork and the hasseltots from the same book.

  • pattyatbryce on April 04, 2024

    Tasted fantastic! Super easy and delish.

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