Chimichurri Pork Tenderloin (Print Version)
# Ingredients:
→ For the Pork
01 -
2 pork tenderloins/pork fillets (1kg/2¼lb total)
02 -
1 tablespoon brown sugar
03 -
1½ teaspoons cooking salt/kosher salt
04 -
1½ teaspoons paprika
05 -
½ teaspoon pepper
06 -
1½ tablespoons oil
→ For the Chimichurri Sauce
07 -
¾ cup packed fresh parsley (30g)
08 -
¼ cup packed fresh oregano leaves (10g)
09 -
1 small shallot, peeled and roughly chopped
10 -
2 large cloves garlic, roughly chopped
11 -
1 teaspoon salt
12 -
½ teaspoon dried chilli flakes
13 -
¼ cup red wine vinegar
14 -
⅓ cup extra virgin olive oil
# Instructions:
01 -
Heat oven to 200C (180C fan forced)/395F. Line baking sheet with foil then baking paper.
02 -
Trim silver skin from pork tenderloins using sharp paring knife.
03 -
Drizzle oil over pork, sprinkle with sugar, salt, paprika and pepper. Massage in seasonings.
04 -
Place on baking sheet, tuck thin tail under if needed. Bake 25 minutes or until internal temperature reaches 63C/145F. Rest 5 minutes.
05 -
Process parsley, oregano, shallot, garlic and salt until finely chopped. Stir in chilli flakes, oil and vinegar.
06 -
For extra color, sear in hot pan for 1 minute on one side only during last 3 minutes of cooking.
07 -
Slice pork thickly and serve with chimichurri sauce drizzled over top.
# Notes:
01 -
Remove silver skin for best texture
02 -
Can make chimichurri by hand if no processor
03 -
Rest meat for juiciest results