Roast Pork Tenderloin with Charred Chimichurri
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 36
- Cholesterol
- 109
- Sodium
- 596
- Total: 50 min (includes resting time)
- Active: 20 min
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