When reading the New York Times a couple of weeks ago I came across this recipe for a green garlic salsa. Since we have a garden full of green garlic in the spring, I tried this recipe. I have also made it now with regular garlic that is dried and had good success.
I sliced the small pork tenderloin in about 3 inch pieces and cooked them on my grill pan. The end result was a great tender piece of pork with just the right amount of spice from the salsa.
Note: If you use dried garlic the end result is stronger so you may want to only use 5 or 6 cloves so the salsa does not over power your pork.
SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE
Time: 25 minutes
Yield: 4 servings
¼ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 8-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed
Combine the herbs, garlic, lemon juice, 1 teaspoon salt and chile flakes. Stir in ½ cup oil.
Season the meat with the salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.