Photo: Pork Tenderloin with Chimichurri Recipe
Directions
Ingredients
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- About 1/2 cup finely chopped fresh flat-leaf parsley
- About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Lime juice, for drizzling
- Parsley sprigs, for garnish
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
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By SmokyMountains
Knoxville, TN
on January 27, 2012
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Loved it. I think it's more of a summer dish b/c the sauce is served cold. I added a pinch of sugar; I know this is not traditional but I liked it even better. Will make again.
By dazzlindesigns4u
Pensacola
on January 12, 2012
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Awesome recipe Succulent Pork Tenderloin with a tasty Chimichurri sauce. So juicy and tasty!
By harland.tina_96...
Edmond, OK
on January 05, 2012
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This recipe is one of my family's favorites. The chimichurri is soooo fresh and delicious. I like the pork cooked a little more so I cook for 4 minutes on each side but since pork tenderloin is round I treat it like it has 4 sides. It is still juicy and tender and pink inside. Everyone I make this for raves about it!
Read all 113 reviews