Fennel Cured Pork Tenderloin with Chimichurri
Marc Cassel, Park

2 pork tenderloins, trimmed of silver skin membrane
¼ cup whole fennel seed, toasted
1/8 cup whole black peppercorns
4 shallots, peeled and chopped
½ cup brown sugar
¼ cup extra virgin olive oil

¼ cup kosher salt

6 bunches of Italian flat leaf parsley
3 cloves of garlic
½ cup extra virgin olive oil
1 TBSP Apple Cider or Champagne vinegar
Salt, black pepper and cayenne to taste

In a food processor, combine fennel seed and peppercorns until as powdery as possible. Add shallots, sugar and oil until a paste is formed.

In a separate bowl, combine paste and salt until a new gooey paste is formed. Coat pork with paste and let stand for 1 to 1 ½ hours at room temperature.

In food processor, mince garlic and parsley until fine. Remove to mixing bowl and fold in oil, vinegar, salt, pepper and cayenne.

Squeeze paste from tenderloins and sauté or grill until medium rare.

Slice pork tenderloins and drizzle chimichurri over and around dish.

Options: Replace fennel seeds with coriander seeds. Add red wine vinegar or sherry vinegar to chimichurri for additional layer of flavor.

Suggestion: Brine pork tenderloins in salty brine prior to marinating. Chimichurri is good on any grilled meat or fish.