Pork Tenderloin with Salsa Verde

2 pork tenderloins (~2 lb.)
1/3 c plus 1 T olive oil
1/2 t oregano
salt & pepper
1 c packed fresh parsley leaves, washed and spun dry
1/4 c shelled walnuts
1 small clove garlic
2 T capers, drained
1 T fresh lemon juice
1 t Dijon mustard

Heat a gas grill to medium or prepare a medium-hot charcoal fire.  Trim the pork of any excess fat and silverskin.  Rub the pork with 1 T oil, the oregano, 1/2 t salt and 1/4 t pepper.  Set the pork on the hottest part of the grill and close the lid.  Grill, covered, turned once, until an instant-read thermometer registers 140-145F.  Transfer the pork to a clean cutting board, cover with foil and let rest 5 minutes.

While the pork is on the grill (or beforehand) combine the remaining 1/3 c oil, parsley, walnuts, garlic, capers, lemon juice and mustard in a blender.  Pulse the mixture until it forms a coarse paste, about 5-6 pulses.  (This salsa verde may be made a day ahead, covered, and refrigerated.  Bring it to room temperature before serving.)

Slice the pork thinly and serve with the salsa verde spooned over it.

Fine Cooking, No. 66, page 82C