Grilled Pork Tenderloin With Salsa Verde

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1187
FAT
366%
CHOL
82%
SOD
116%

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Ingredients for 2 servings

2 Tbs. capers, drained

1 cup packed fresh flat-leaf parsley leaves, washed and spun dry

Kosher salt and freshly ground black pepper

1/3 cup plus 1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 small clove garlic

1 oil-packed anchovy fillet, rinsed and patted dry

1/4 cup shelled walnuts

1 pork tenderloin (about 1 lb.)

1 tsp. Dijon mustard

1/4 tsp. dried oregano

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