1/4 cup very finely chopped fresh flat-leaf parsley
3 tablespoons very finely chopped fresh oregano
2 tablespoons very finely chopped drained capers
1 garlic clove, minced (or 1 large shallot, finely chopped)
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
How to Make It
Combine first 5 ingredients on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).
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