Roast Pork Tenderloin with Charred Chimichurri Recipe

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

Servings: persons

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

1
Preheat a grill or grill pan to medium-high heat.
2
Preheat the oven to 450 degrees F.
3
Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper.
4
Grill until well-marked on all sides, about 8 minutes total.
5
Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper.
6
Grill until charred and wilted, flipping as needed.
7
Chop the scallions really well and add to a bowl with the remaining olive oil.
8
Fold in the sherry vinegar, chives, parsley, shallots and garlic.
9
Set aside.
10
Transfer the pork to a baking sheet and brush with the mustard.
11
Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes.
12
Allow the pork to rest for 10 minutes before slicing.
13
Serve the chimichurri on the side or on top of the sliced pork

402

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Roast Pork Tenderloin with Charred 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.

Roast Pork Tenderloin with Charred Chimichurri

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