Pork tenderloin with green salsa

Ingredients:

• 1 pork tenderloin weighing 700 g.
• 2/3 cup + 1 tbsp extra-virgin olive oil
• 1 cup fresh flat-leaf parsley leaves
• 0.5 cup fresh cilantro leaves
• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh chives
• 1/4 cup fresh tarragon leaves
• 3 shallots, thinly sliced
• 2 cloves of garlic
• Crustless bread, for serving

Preparation:

1. Preheat oven to 190°C and season pork generously with salt and black pepper.
2. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat until very hot, then add the pork tenderloin. Cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast the pork until cooked through or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 155°F (65°C), about 15 minutes. Let the pork rest for 5 minutes.
3. While the pork is roasting, place the parsley, cilantro, vinegar, green onions, tarragon, shallots, and garlic in a food processor and pulse until pureed. Slowly, without stopping the food processor, add the remaining 2/3 cup olive oil until you have a thick sauce. Season with salt and pepper to taste.
4. Slice the pork tenderloin and top with salsa verde. Serve with bread for dipping.