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Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.
Italians call it Salsa Verde, French call it Sauce Verte. In Argentina it is known as Chimichurri. In Germany, Grüne Soße. All these sauces are similar, but not exactly the same - but they all use fresh herbs as the basis.
This recipe could also be done with lamb chops instead of pork.
The finished dish, served with mashed potatoes, baby carrots and buttered asparagus.
Fresh mint, parsley, capers, garlic and olive oil, ready to make the sauce (missing the vinegar in this photo).
The pork fillet, cut into six. The head and tail of the fillet have been removed and frozen for further use (stir fry, for example).
One medallion was flattened, the other hasn't been done yet. Flattening the meat compacts the fibers and helps with keeping the shape when cooking.
The pork medallions are ready to be turned.
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A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P.J. O'Rourke