Pork tenderloin is a great weeknight meal. The tenderloin is already tender, but since it’s rather bland, you can jazz it up with just about anything you want, and it will take on that flavor. Another added benefit is that it cooks in a very short amount of time and can stand up to some pretty bold flavors. This particular recipe calls for marinating the meat (I let mine marinate for about an hour). It’s great on the grill and takes only about 12 – 15 minutes, depending on the size of your tenderloins.
Chimichurri is an Argentinean sauce usually made from finely chopped parsley or cilantro, minced garlic, olive oil, fresh oregano, and red wine vinegar. This particular recipe calls for both parsley and cilantro, and it really makes the dish! Don’t omit it! MM (Marlboro Man) brought in some chile pequins from the garden just before dinner, so we decided to throw a few into the sauce. They gave it a nice little kick, so next time, since we like things spicy, I think I’ll add a few to the food processor as I’m making the sauce.
A 2004 Cab from the Stellenbosch region of South Africa paired very nicely with the meal. I served roasted broccoli and roasted red potatoes with onions as sides. Both dishes went into the oven as we put the meat on the grill, so everything was ready by the time the meat had rested.
This recipe would be great for entertaining, but whether it’s for a weeknight dinner or company, take my advice and at least double the recipe. You’ll be glad you did! :)
Argentinean Pork Tenderloin with Chimichurri Sauce
Slightly adapted from Cooking Light Magazine
- 6 tablespoons olive oil, divided
- 1 cup fresh parsley leaves, divided
- 2/3 cup fresh cilantro leaves, divided
- 1/2 teaspoon ground cumin
- 1/4 – 1/2 teaspoon crushed red pepper (to taste)
- 1 (1-pound) pork tenderloin, trimmed
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon black pepper
- Cooking spray
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 2 garlic cloves, chopped
- 1 shallot, chopped
Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork, turning to coat. Cover with plastic wrap and refrigerate one hour, turning once.
For the chimichurri sauce, combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano and remaining ingredients in a food processor. Pulse about 10 times, then drizzle 1/4 cup olive oil through the food chute with processor on. Serve with pork.
Preheat grill to medium-high. Sprinkle pork with 1/2 teaspoon salt & pepper, and place on grill rack coated with cooking spray. Grill for 6-8 minutes, turn pork over and grill another 6-8 minutes or until a thermometer reads 145 degrees. Remove pork from grill and let stand for 5 minutes. Slice crosswise.
I like to use a Ziploc bag when marinating meat…easy cleanup!
Be sure and let your meat rest for about 5 minutes to let the juices redistribute before cutting into it!
This recipe is for 1 tenderloin only. Many times, if you buy pre-packaged tenderloins, they will come 2 to a package, and you’ll want to double the recipe.