Photo 2 Nov Made this for dinner tonight. Made a chimichurri with olive oil, white wine vinegar, thai bird chilies, scallions, parsley, cilantro, cumin, lemon zest, lemon juice, garlic, salt, and pepper. Used it to marinate a pork tenderloin then grilled it. Then I sliced the tenderloin into medallions and topped with more chimichurri. I made some potato medallions from skin-on Yukon gold potatoes, fried once at 325F, and again at 375F, then baked for 15 minutes at 425F, topped with black pepper and gray sea salt. Also served up some slices of Hass avocado and Rosso Bruno tomatoes topped with more chimichurri.

Made this for dinner tonight. Made a chimichurri with olive oil, white wine vinegar, thai bird chilies, scallions, parsley, cilantro, cumin, lemon zest, lemon juice, garlic, salt, and pepper. Used it to marinate a pork tenderloin then grilled it. Then I sliced the tenderloin into medallions and topped with more chimichurri. I made some potato medallions from skin-on Yukon gold potatoes, fried once at 325F, and again at 375F, then baked for 15 minutes at 425F, topped with black pepper and gray sea salt. Also served up some slices of Hass avocado and Rosso Bruno tomatoes topped with more chimichurri.


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