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Pork Tenderloin with Chimichurri
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Recipe

16 INGREDIENTS • 5 STEPS • 1HR

Pork Tenderloin with Chimichurri

5
4 ratings
This classic Argentinian sauce makes an average cut of meat feel like a fine dining affair.
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Pork Tenderloin with Chimichurri
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author_avatar
In the Kitchen with Jonny
Hello, 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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
This classic Argentinian sauce makes an average cut of meat feel like a fine dining affair.
1HR
Total Time
$3.32
Cost Per Serving
Ingredients
Servings
2
US / Metric
Cooking Oil
1 Tbsp
Cooking Oil
Pork Tenderloin
1 lb
Pork Tenderloin, trimmed
Garlic Powder
1 tsp
McCormick® Garlic Powder
Onion Powder
1 tsp
Onion Powder
Salt
1/2 Tbsp
Dried Thyme
1/2 tsp
Dried Thyme
Lime
1
Large Lime
Orange
1
Small Orange
Garlic
2 cloves
Medium Garlic
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
800
Fat
67.7 g
Protein
48.1 g
Carbs
2.7 g
Add to plan
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Pork Tenderloin with Chimichurri
Save
author_avatar
In the Kitchen with Jonny
Hello, 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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
With a fork, poke some holes into the Pork Tenderloin (1 lb). In a bowl, place the pork and add the McCormick® Garlic Powder (1 tsp), Onion Powder (1 tsp), Dried Oregano (1 tsp), Salt (1/2 Tbsp), Ground Black Pepper (to taste), Dried Parsley (1 tsp), Dried Thyme (1/2 tsp), the juice from the Lime (1) and Sunkist Orange (1). Cover and let marinate in the fridge for at least 30 minutes.
step 1 With a fork, poke some holes into the Pork Tenderloin (1 lb). In a bowl, place the pork and add the McCormick® Garlic Powder (1 tsp), Onion Powder (1 tsp), Dried Oregano (1 tsp), Salt (1/2 Tbsp), Ground Black Pepper (to taste), Dried Parsley (1 tsp), Dried Thyme (1/2 tsp), the juice from the Lime (1) and Sunkist Orange (1). 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 Tbsp). Sear the meat for 3 minutes on each side.
step 2 Preheat oven to 400 degrees F (200 degrees C). Grease a cast iron skillet with Cooking Oil (1 Tbsp). 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 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 Fresh Parsley (1 cup), Garlic (2 cloves), Dried Oregano (1/2 Tbsp), Red Wine Vinegar (2 Tbsp), Crushed Red Pepper Flakes (1/4 tsp), Salt (1/4 tsp), and Ground Black Pepper (to taste), and blend. Add in Extra-Virgin Olive Oil (1/2 cup).
step 4 Meanwhile, make the chimichurri. In a food processor, add Fresh Parsley (1 cup), Garlic (2 cloves), Dried Oregano (1/2 Tbsp), Red Wine Vinegar (2 Tbsp), Crushed Red Pepper Flakes (1/4 tsp), Salt (1/4 tsp), and Ground Black Pepper (to taste), and blend. Add in Extra-Virgin Olive Oil (1/2 cup).
step 5
Drizzle the chimichurri over the tenderloin.
step 5 Drizzle the chimichurri over the tenderloin.
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Tags
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Dairy-Free
Gluten-Free
Date Night
Caribbean
Shellfish-Free
Dinner
Father's Day
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