Photo: Pork Tenderloin with Chimichurri Recipe
Ingredients
Chimichurri:
- 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
Directions
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 Dianne1974
Ormond Beach, FL
on April 08, 2013
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One of the most delicious things I have ever cooked and eaten! I cooked mine under the broiler for about 6-7 minutes per side and it came out perfectly cooked, slightly pink on the inside. I also made the potatoes from the episode and they, along with the garlic aioli work really well with the heat of the chimichurri. Definitely making again and again!
By Harper75
Kirkland
on December 23, 2012
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Excellent recipe was a hit with the family. Would second the reviews that suggest marinating it up to a few hours and the pork definitely needs 20 minutes away from direct heat on the grill to finish the cooking after it's charred.
We've make chimichurri recipes in the past, and this was our favorite.
By NYCWarrior74
Connecticut
on August 29, 2012
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This was so easy, so juicy, so delicious! My husband is not too fond of pork and had 3 helpings!
Made it for guests and my close friend asked me to share the leftovers ;-
My toddler also loved it! Next day, i had it for lunch with a salad. Thank you for sharing and making me look like a much better cook than I actually am.
Read all 119 reviews