Pork Tenderloin With Chimichurri

Ingredient and Recipe Notes

Pork Tenderloin – Pork tenderloin is usually packaged like this, with two tenderloins per package. Make sure you’re getting plain pork tenderloin with no extra marinades added before packaging. Note that this is pork tenderloin, not a pork loin roast which is much much bigger. The tenderloin is about the size of your forearm- well, if you’re a medium framed woman, not a huge muscular man. It’s the same cut of meat used for this sweet and sour pork dish. I buy mine at Costco or Sam’s where you can usually find 2 packs of 2- so 4 total for about 10 bucks. It’s a steal seeing as one will feed my small family.

Chimichurri – Oh sweet, wonderful chimichurri. Chimichurri is a sauce that originated in Argentina and it’s used on all types of meat. It seems to be like salsas in Latin America- where each country/region/family has their own special combination of ingredients, but they all involve a mix of fresh herbs and oil. So you’re getting the Sara Special here. I have been perfecting my own chimi for a while now and finally got the proportions that I love. Although I’m using pork here, the chimichurri is equally delicious on chicken, steak (especially steak) and fish. Working with Fresh Herbs – We get a lot of questions about the right way to cut herbs. With soft stemmed herbs like cilantro and parsley, just bunch them up and hold tight with one hand and slice with the other. With this type of herb, slice up the stems too. I’m always surprised how many people waste time plucking off every little leaf. The stems have just as much (if not more) flavor then the leaves, so just slice everything up! Start with the leafy ends and cut down until the main bulk of leaves stop and you start to see more stems than leaves. With woody stems, like oregano or rosemary, just hold the bottom of the stem with one hand and with your other hand slide your fingers right up to the top. All of those leaves will just pop right off.

Instructions

Serving Suggestions

For an easy side dish, quarter some bell peppers, drizzle with olive oil and salt and pepper and grill for a few minutes on each side. Slice and toss with chopped cilantro, grape tomatoes, and red pepper flakes. Chimichurri is fantastic drizzled over just about anything. I basically pour it all over everything on my plate. I love it over hot rice or veggies, oh- and try it mixed with homemade ranch for one of the best salad dressings you’ve ever tasted. Try left over pork tenderloin sliced up in tortillas with the chimi-ranch mixture I just spoke of, some shredded lettuce, peppers, etc. Or just cook one of the pork tenderloins and save the other for this Sweet and Sour Cashew Pork, this Honey-Glazed Smoked Pork Tenderloin, or this Honey-Orange Pork Tenderloin.

Can I make this ahead of time? While the pork itself is at its best hot off the grill, you can definitely plan ahead. Make your chimichurri a day ahead of time. You can put your pork into the chimichurri to marinade up to 8 hours ahead of time in needed. Or, simply make the recipe as written and plan to use the meat in a salad, wrap, etc.