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Monday, August 6, 2007

Pork Tenderloin with Chimichurri

Grilled chicken is healthy. So healthy, that I usually end up eating it about 3-4 times a week. I try to mix it up though, with lemon pepper marinade one day and then pepper lemon marinade the next and sometimes I'll really get crazy and go for a garlic lemon marinade. Yeah, be careful... it can be a little too exciting.

So, needless to say, I get sick of eating chicken day in and day out. A nice taste (and price... we can't afford to eat wild salmon everyday) alternative to chicken is pork! Yes, Pork is healthy! Well, at least pork tenderloin is healthy! Now usually, I marinade the pork in similiar concoctions to the chicken. But, I saw this recipe being made on tv the other day and it was something completely different and boy was it good! Even better the second day!

Pork Tenderloin with Chimichurri
printable recipe here

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat leaf parsley
1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra virgin olive oil
1 tsp kosher salt
1 tsp whole black peppercorns

2 pork tenderloins (great leftovers)
kosher salt and ground black pepper
lime juice for drizzling
Parsley sprigs for garnish (yeah dude, it comes with a garnish!)

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the fridge for 30 minutes.

Preheat an outdoor grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess (because it will burn and smoke). Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the BBQ for about 4 minutes per side, until grill marks are very apparent. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley and serve with the remaining sauce at the table.

Yum... I didn't pour the chimichurri over the whole loin, I just put it on the table to be poured over as you like. Interesting, delicious flavor. Very yummy!

1 comment:

April said...

YUM! That looks delish!