Get ready to tantalize your taste buds with a culinary adventure that transports you straight to the heart of Argentina! This Pork Tenderloin with Chimichurri recipe is not just a meal; it’s a celebration of bold flavors and vibrant ingredients that will have your guests begging for the secret to your delicious dish. With its succulent pork paired with a zesty, herbaceous chimichurri sauce, this dish is perfect for any occasion, whether it's a cozy family dinner or an elegant gathering. Dive into this easy-to-follow recipe and discover how to create a mouthwatering masterpiece that will impress everyone at your table!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- Pork tenderloin
- Fresh parsley, chopped
- Garlic, minced
- Red wine vinegar
- Olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that your pork tenderloin cooks evenly and thoroughly.
- Take the pork tenderloin and pat it dry with paper towels. This helps to achieve a nice sear on the meat. Season generously with salt and pepper on all sides.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the pork tenderloin to the skillet. Sear the tenderloin for about 3-4 minutes on each side, or until it is nicely browned. This step adds flavor and texture to the meat.
- Once the pork is seared, transfer the skillet to the preheated oven. Roast the pork tenderloin for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
- While the pork is roasting, prepare the chimichurri sauce. In a medium bowl, combine 1 cup of chopped fresh parsley, 3-4 cloves of minced garlic, 1/4 cup of red wine vinegar, and 1/2 cup of olive oil. Stir well to combine.
- Add salt and pepper to the chimichurri sauce to taste. If you like a bit of heat, you can also add red pepper flakes at this stage. Mix thoroughly and set aside to let the flavors meld.
- Once the pork tenderloin is done roasting, remove it from the oven and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and juicy.
- After the pork has rested, slice it into medallions about 1-inch thick. Serve the sliced pork tenderloin drizzled with the chimichurri sauce. You can also serve extra chimichurri on the side for dipping.
- Enjoy your delicious Pork Tenderloin with Chimichurri, a delightful Argentinian dish that pairs well with rice, roasted vegetables, or a fresh salad.
Tips
- Choose Quality Meat: Opt for a fresh, high-quality pork tenderloin for the best flavor and tenderness. Look for a cut that is pinkish-red in color with minimal marbling.
- Let It Rest: After roasting, allow the pork tenderloin to rest for 5-10 minutes before slicing. This step is crucial as it helps the juices redistribute, ensuring every bite is juicy and tender.
- Customize Your Chimichurri: Feel free to experiment with the chimichurri sauce! Add a splash of lemon juice for brightness or swap out the parsley for cilantro for a different flavor profile.
- Use a Meat Thermometer: To achieve the perfect doneness, invest in a meat thermometer. The ideal internal temperature for pork tenderloin is 145°F (63°C).
- Serve with Sides: This dish pairs beautifully with a variety of sides. Consider serving it with roasted vegetables, a fresh salad, or fluffy rice to soak up the delicious chimichurri sauce.
- Make Extra Sauce: Chimichurri is so good, you might want to make a double batch! It can be stored in the refrigerator for up to a week and used as a marinade or dipping sauce for other meats.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
