Roast Pork Tenderloin with Charred Chimichurri

Total Time:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pork tenderloins, cleaned of any silver skin or sinew
  • 1/2 cup olive oil, plus more for brushing on pork
  • Kosher salt and freshly cracked black pepper
  • 2 bunches scallions
  • 1/4 to 1/2 cup sherry vinegar
  • 2 tablespoons finely minced chives
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced shallots
  • 1 teaspoon finely minced garlic
  • 1/4 cup whole-grain mustard
Directions
  • Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.

  • Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.

  • Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.

  • Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.

  • Serve the chimichurri on the side or on top of the sliced pork


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen