Chimichurri Pork Tenderloin - Pork tenderloins are marinated in and then topped with this fresh Chimichurri sauce.
When it comes to preparing pork, I find that the pork tenderloin is the easiest to cook and hardest to mess up. The tenderloin doesn't dry out as quickly as a chop or cutlet can.
Don't get me wrong, I love a good chop, especially when it's stuffed, like my Pesto Mozzarella Pork Chop & my Goat Cheese Stuffed Pork Chop. But for simple, quick preparation, I find a tenderloin is the way to go.
As the weather gets nicer, I find myself craving bring colors in my food. Call me crazy (you wouldn't be the first) but the bright colors just make me happy.
When I was thinking about how to make my pork tenderloin a bit lighter and brighter looking, I immediately remembered that I made a chimichurri sauce last summer and it was a huge hit.
As I started putting together my chimichurri, I realized I was out of red wine vinegar. I subbed in white wine vinegar and I think I liked it even better than the usual red wine variety.
After I mixed up the chimichurri, I split the batch it in half. I used half as a marinade and reserved the other half for serving.
My original plan was to grill the tenderloins.
Ahem, Husband, if you are reading this, don't think I haven't realized that even though you told me it would be gassed up this weekend, it still isn't.
Anyway, being out of propane, I decided to just pop the tenderloins in the oven. I started it at a very high heat, to get some browning going on the outside. I reduced the heat after just 10 minutes, then continued to cook until the internal temperature reached about 150. Then, I let it rest a few minutes before slicing it up and serving over some greens and along side some potatoes.
Printable Recipe Card
Chimichurri Pork Tenderloin
Ingredients
- ⅓ C white wine vinegar
- 1 C packed parsley chopped
- ½ C diced shallot
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ C olive oil
- salt
- black pepper
- 2 lb pork tenderloin
Instructions
- In a bowl, whisk together vinegar, parsley, shallot, garlic, oregano, red pepper, a pinch of salt and pepper and olive oil.
- Pour half of the sauce into a separate container for finishing the pork.
- Place the pork tenderloin(s) into the bowl with the remaining sauce mixture. Toss well to coat. Refrigerate 3-6 hours.
- Preheat oven to 450.
- Place marinated pork on a baking pan (I line mine w/ foil for easy cleanup). Place in the preheated oven for 10 minutes. Lower heat and continue cooking until it reaches your desired internal temperature (I prefer 150), approximately 10-15 minutes more.
- Allow pork tenderloin(s) to rest at least 5 minutes. Slice. Top with reserved chimichurri just prior to serving.
This Chimichurri Sauce would also work well on:
Chicken
Steak
Potatoes
Fish
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