Pork Tenderloin with Chimichurri Recipe

Name: Pork Tenderloin with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the garlic, jalapeno and vinegar in a bowl.
2
Stir in the parsley, oregano, and lime juice.
3
Whisk in the olive oil and season with salt and pepper.
4
Mix well and set aside at room temperature to allow the flavors to marry.
5
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest.
6
Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
7
Preheat an outdoor charcoal grill or oven broiler to high.
8
Remove the pork from the marinade, wiping off any excess.
9
Season both sides with a generous amount of salt and pepper.
10
Drizzle with olive oil and place on the grill.
11
Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred.
12
Allow the tenderloin to rest for about 5 minutes prior to slicing.
13
Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin with Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin with Chimichurri

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