Pork Tenderloin With Chimichurri |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Straight from Tyler Florence, here is the best pork tenderloin recipe we've ever had! Unlike so many other pork tenderloin recipes, this one only takes 30 minutes to marinade & the flavors are fantastic. Ingredients:
6 garlic cloves, minced |
2 jalapenos, seeded & minced |
1/4 cup red wine vinegar |
1/2 cup finely chopped fresh flat-leaf parsley |
1/2 cup finely chopped fresh oregano |
3 limes, juice of |
1 cup olive oil |
1 teaspoon kosher salt |
1 teaspoon whole black peppercorn |
2 (1 lb) pork tenderloin, trimmed of excess fat & patted dry (about 1 pound each) |
kosher salt & freshly ground black pepper |
extra virgin olive oil |
lime juice, for drizzling |
Directions:
1. Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
2. Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
3. Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
4. Marinate in the refrigerator for 30 minutes.
5. Remove pork from marinade & wipe off any excess .
6. Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
7. Grill for about 4 minutes per side, until well charred.
8. Allow the tenderloins to rest for about 5 minutes prior to slicing.
9. Spoon some chimichurri over the meat, drizzle with lime juice and serve!
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