Perfect for roast or grilled beef, pork, or poultry, this sauce is built on the carving or cutting board where you’ll slice your celebratory roast. Chop, stir, and mound the herbs and aromatic ingredients together. Then arrange the cooked roast over the dressing on the board and let it rest for 5-10 minutes. Roll the tenderloin to coat with dressing. When you carve, the roast’s juices and the dressing will marry together on the board.
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).
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.