Pork Tenderloin with Chimichurri
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 garlic cloves, minced1 jalapeno, seeded & minced1 1/2 Tbsp red wine vinegar1/4 cup flat-leaf parsley, chopped1/4 cup oregano leaves, chopped1 1/2 lime, juiced6 Tbsp olive oil1/2 tsp kosher salt1/2 tsp whole black peppercorns1 lb pork tenderloin, trimmed of excess fat, patted drySalt & pepper, to taste
1. Combine garlic, jalapeno and vinegar in a medium sized bowl bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature while the rest of the dish is prepared.
2. Reserve 1/2 cup of the chimichurri and marinate the pork in the remaining. Put the pork and marinade in a resealable plastic bag and place in the refrigerator for at least 1 hour.
3. Preheat oven to 350 degrees.
4. Remove pork from the marinade, wiping off any excess. Place in the oven and cook 1 hour.
5. Remove from the oven and allow the tenderloin to rest for 5 minutes prior to slicing. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
Serving Size: serves 6
2. Reserve 1/2 cup of the chimichurri and marinate the pork in the remaining. Put the pork and marinade in a resealable plastic bag and place in the refrigerator for at least 1 hour.
3. Preheat oven to 350 degrees.
4. Remove pork from the marinade, wiping off any excess. Place in the oven and cook 1 hour.
5. Remove from the oven and allow the tenderloin to rest for 5 minutes prior to slicing. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
Serving Size: serves 6
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 22.4 g
- Cholesterol: 85.2 mg
- Sodium: 61.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.8 g
- Protein: 28.3 g
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