chimichurri pork tenderloin
The chimichurri sauce really takes the tenderloin over the top.
prep time
20 Min
cook time
15 Min
method
Grill
yield
6-8 serving(s)
Ingredients
- CHIMICHURRI
- 6 - garlic cloves, peeled and minced
- 2 - jalapeno peppers, seeded and minced
- 1/4 cup red wine vinegar
- 1/2 cup finely chopped flat leaf parsley
- 1/2 cup finely chopped oregano leaves
- 3 - limes, juiced
- 1 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- PORK TENDERLOIN
- 2 - pork tenderloins (approx. 1 lb. each)
- - kosher salt
- - freshly ground black pepper
- - extra virgin olive oil
- - parsley sprigs for garnish
How To Make chimichurri pork tenderloin
-
Step 1Combine the garlic, jalapeno and vinegar in a bowl. Add the parsley, oregano and lime juice. Whisk in the olive oil - season with salt and pepper.
-
Step 2Reserve 1/2 cup of the chimichurri to serve with pork. Marinate the pork tenderloin in the remaining chimichurri sauce. Allow to marinate in the refrigerator for at least 30 minutes.
-
Step 3Remove pork from marinade and wipe off excess liquid. Season both sides with salt, pepper. Drizzle with olive oil.
-
Step 4Grill pork on high heat for 4-5 minutes per side (or until done to your liking - do not overcook). Allow the meat to rest for 15 minutes. Slice and serve with a drizzle of chimichurri over the meat. Serve the rest on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pork
Ingredient:
Pork
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Method:
Grill
Culture:
Latin American
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