Chimichurri Pork Filet with Warm Rice Salad

Chimichurri Pork Filet with Warm Rice Salad

3.5 4 ratings

Prep. 1 h 20 min

Total 13 h 20 min

6 portions

Ingredients

Chimichurri Sauce

garlic cloves
4
shallots halved
3 ½ oz
fresh cilantro leaves and tender stems
1 oz
fresh parsley leaves and tender stems
½ oz
dried oregano
2 tbsp
extra virgin olive oil
7 oz
white wine vinegar
2 oz
lemon juice
1 oz
dried chili flakes
1 tsp
salt to taste
1 - 1 ½ tsp
pork tenderloins (approx. 16-17 oz ea.)
2

Warm Rice Salad and Pork Filet

fresh parsley, leaves only
½ oz
extra virgin olive oil
3 oz
pickled capers drained
2 oz
lemon juice
2 oz
salt divided
1 ½ tsp
water
35 oz
long-grain rice
9 oz
zucchini cut in small cubes
14 oz
carrots cut in small cubes
10 ½ oz
red bell pepper cut in small cubes
1
yellow bell pepper cut in small cubes
1

Difficulty

easy

Nutrition per 1 portion

Protein 43 g

Calories 3443 kJ / 822 kcal

Fat 52 g

Fibre 4.5 g

Carbohydrates 41 g

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