Roast Pork Loin with Salsa Verde
Colorado chef-farmer Eric Skokan began raising heritage Mulefoot pigs more than a decade ago, in part because he found the taste incomparable. His pigs spend their days outdoors, munching through fields of overripe (and thus not restaurant-worthy) organic vegetables and pasture. It's worth seeking out pastured pork for its bold and complex flavor; robust sauces like this salsa verde complement it especially well. Blending an ice cube with the herbs helps preserve their vibrant color.
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tip
Chervil, a tender leafy herb used widely in French cuisine, tastes similar to parsley but with a gentle, slightly anise-like flavor. If your grocery store doesn't have it, you can substitute equal parts fresh parsley and tarragon for the chervil.
To make ahead
Refrigerate salsa verde (Step 4) for up to 3 days.