
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Ingredients
Chimichurri Sauce
- 4 garlic cloves
- 3 ½ oz shallots halved
- 1 oz fresh cilantro leaves and tender stems
- ½ oz fresh parsley leaves and tender stems
- 2 tbsp dried oregano
- 7 oz extra virgin olive oil
- 2 oz white wine vinegar
- 1 oz lemon juice
- 1 tsp dried chili flakes
- 1 - 1 ½ tsp salt to taste
- 2 pork tenderloins (approx. 16-17 oz ea.)
Warm Rice Salad & Grilling
- ½ oz fresh parsley leaves only, plus extra to garnish
- 3 oz extra virgin olive oil
- 2 oz capers drained
- 2 oz lemon juice
- 1 ½ tsp salt divided
- 35 oz water
- 9 oz long-grain white rice
- 10 ½ oz carrots in half moons (½ in.)
- 1 red bell pepper in pieces (1 in.)
- 1 yellow bell pepper in pieces (1 in.)
- 14 oz zucchini in half moons (1 in.)
-
onion to brush grill
or oil to brush grill
- Nutrition
- per 1 portion
- Calories
- 750 kcal / 3138 kJ
- Protein
- 41 g
- Fat
- 44 g
- Carbohydrates
- 47 g
- Fibre
- 5 g
- Saturated Fat
- 8 g
- Sodium
- 1204 mg