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Transform lean pork tenderloin into a succulent, herb-infused dish that combines perfectly cooked meat with vibrant chimichurri sauce. This 30-minute meal delivers tender, juicy pork enhanced by a tangy, fresh herb sauce that brightens every bite. Each serving offers the perfect balance of rich meat and zesty chimichurri.
During my exploration of Argentinian cuisine, this combination emerged as the perfect way to elevate simple pork tenderloin into something extraordinary.
Essential Elements
- Pork tenderloin: Choose lean, silver skin removed
- Fresh parsley: Creates sauce foundation
- Quality olive oil: Provides rich mouthfeel
- Fresh oregano: Adds authentic flavor
- Red wine vinegar: Creates perfect tang
Creating Pork Magic
- Prepare The Meat:
- Remove silver skin and season with sugar-spice blend.
- Perfect The Roast:
- Cook until just pink inside for ideal texture.
- Create The Sauce:
- Process herbs and aromatics until finely chopped.
- Balance The Flavors:
- Add oil and vinegar to achieve perfect consistency.
- Master The Rest:
- Allow meat to rest before slicing.
- Time The Service:
- Sauce room temperature meat for best results.
- Add Final Touch:
- Garnish with extra fresh herbs.
My Argentinian mentor always said the secret to perfect chimichurri was using the freshest herbs possible - they create the brightest sauce.
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Serving Suggestions
Transform this dish into a complete meal by pairing it with complementary sides. Serve over creamy mashed potatoes or fluffy rice to soak up extra sauce. Consider offering roasted vegetables or a fresh rocket salad alongside. For entertaining, slice and arrange on a platter with extra sauce for passing. Present with lemon wedges and fresh herbs for garnish.
Creative Variations
Elevate this versatile dish by experimenting with different herb combinations. Try cilantro instead of oregano, or add mint for brightness. Consider incorporating lime juice instead of vinegar, or create a spicier version with extra chili flakes. Make it your own with additions like shallots or cumin.
Storage Solutions
Maintain the perfect flavor by storing components separately. Keep sliced pork in airtight containers for 3-4 days, with sauce stored separately for 2-3 days. For reheating, warm pork gently with a splash of broth to maintain moisture. Allow sauce to come to room temperature before serving. Slice only what you plan to serve immediately.
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Conclusion
This chimichurri pork tenderloin has become my go-to recipe for quick, impressive meals. While simple to prepare, attention to meat temperature and fresh ingredients creates spectacular results that elevate humble pork tenderloin. Remember, proper cooking temperature and resting time ensure perfect results every time.
Frequently Asked Questions
- → What is silver skin and why remove it?
- Silver skin is tough connective tissue that won't break down during cooking and becomes chewy. It should be trimmed off before cooking.
- → What temperature should the pork reach?
- Cook until internal temperature reaches 63C/145F in the thickest part, then rest for 5 minutes.
- → Can I make the chimichurri ahead?
- Yes, make the sauce up to 24 hours ahead. Store in an airtight container in the refrigerator.
- → What if I don't have a food processor?
- You can finely chop all sauce ingredients by hand or use a mortar and pestle.
- → How can I get a better sear?
- Optional reverse sear: In last 3 minutes, sear in hot pan for 1 minute on one side only.