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RECIPE
16 INGREDIENTS5 STEPS1HR

Pork Tenderloin with Chimichurri

5.0
4 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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This classic Argentinian sauce makes an average cut of meat feel like a fine dining affair.

1HR

Total Time
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 Tbsp
Cooking Oil
1 lb
Pork Tenderloin , trimmed
1 tsp
Garlic Powder
1 tsp
Onion Powder
1/2 Tbsp
1/2 tsp
Dried Thyme
1
Large  Lime
1
2 cloves
Medium  Garlic
2 Tbsp
Red Wine Vinegar
1/4 tsp
Crushed Red Pepper Flakes
1/2 cup
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
903
FAT
71.1 g
PROTEIN
49.9 g
CARBS
22.3 g

Directions

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Step 1
With a fork, poke some holes into the Garlic Powder (1 teaspoon). In a bowl, place the pork and add the Dried Parsley (1 teaspoon), Dried Thyme (1/2 teaspoon), Ground Black Pepper (to taste), Salt (1 1/2 teaspoon), Pork Tenderloin (1 pound), Dried Oregano (1 teaspoon), Lime (1), the juice from the Sunkist Orange (1) and Onion Powder (1 teaspoon). Cover and let marinate in the fridge for at least 30 minutes.
Step 2
Preheat oven to 400 degrees F (200 degrees C). Grease a cast iron skillet with Cooking Oil (1 tablespoon). Sear the meat for 3 minutes on each side.
Step 3
Put the entire skillet in the oven and cook the meat for 12-15 minutes at 400 degrees F (200 degrees C), flipping halfway through. Let sit for after removing for several minutes.
Step 4
Meanwhile, make the chimichurri. In a food processor, add Crushed Red Pepper Flakes (1/4 teaspoon), Salt (1/4 teaspoon), Extra-Virgin Olive Oil (1/2 cup) Red Wine Vinegar (2 tablespoon), Dried Oregano (2 teaspoon), Ground Black Pepper (to taste), and Garlic (2 clove), and blend. Add in Fresh Parsley (1 cup).
Step 5
Drizzle the chimichurri over the tenderloin.

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Nutrition Per Serving
Calories
903
% Daily Value*
Fat
71.1 g
91%
Saturated Fat
11.2 g
56%
Trans Fat
0.1 g
--
Cholesterol
147.4 mg
49%
Carbohydrates
22.3 g
8%
Fiber
3.5 g
12%
Sugars
12.6 g
--
Protein
49.9 g
100%
Sodium
2283.6 mg
99%
Vitamin D
0.7 µg
3%
Calcium
123.3 mg
9%
Iron
5.9 mg
33%
Potassium
1197.2 mg
25%
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