Sourgrass Pork Tenderloin with Roasted Vegetables Recipe
Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.
Identifying Sourgrass
Recognizing sourgrass is straightforward if you know its key characteristics:
Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.
Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.
Stems: Its stems are often reddish and succulent, adding to its distinctive look.
Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.
About the Recipe
A succulent and flavorful dish that pairs tender roasted pork with the tangy zest of sourgrass. Pork tenderloin is marinated in a blend of garlic, herbs, lemon juice, and sourgrass and roasted to perfection, resulting in juicy and tender slices. Served alongside a medley of roasted vegetables, this dish is a hearty and satisfying meal that's perfect for any occasion.
Ingredients
For the Pork Tenderloin:
1 pork tenderloin (about 1 to 1.5 lbs)
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped sourgrass leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Roasted Vegetables:
2 cups mixed vegetables (such as carrots, potatoes, bell peppers, and onions), cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Prepare Garlic Herb Mixture: In a small bowl, combine minced garlic, olive oil, lemon juice, chopped sourgrass leaves, dried thyme, dried rosemary, salt, and pepper.
Marinate: Place pork tenderloin in a shallow dish or resealable plastic bag. Pour marinade over it, ensuring even coating. Cover the dish or seal the bag, and marinate the pork in the refrigerator for at least 1 hour, up to overnight for maximum flavor.
Preheat Oven: Preheat your oven to 400°F (200°C).
Season and Arrange Vegetables: In a large mixing bowl, toss mixed vegetables with olive oil, salt, and pepper until well coated. Spread vegetables in a single layer on a baking sheet lined with parchment paper or aluminum foil.
Roast Vegetables: Place baking sheet with vegetables in a preheated oven and roast for 20-25 minutes, until tender and lightly browned, stirring halfway through cooking.
Rest Pork at Room Temperature: While vegetables are roasting, remove marinated pork tenderloin from the refrigerator and let it sit at room temperature for 15-20 minutes.
Place on a Lined Baking Sheet: Place pork tenderloin on a separate baking sheet lined with parchment paper or aluminum foil.
Roast until Desired Temperature: Roast pork tenderloin in preheated oven for 20-25 minutes, until internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, using a meat thermometer to check doneness.
Rest Pork: Once cooked, remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing to allow juices to redistribute.
Slice: Cut into thick slices.
Serve: Serve hot, alongside roasted vegetables.
Join Our Foraging Classes & Explore More
Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.
Join our foraging class and consider buying the book for further inspiration!