Pork Tenderloin with Spicy Chimichurri Sauce
- 2 Pound Pork Tenderloin, Cut Into Steaks
- 2 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Black Pepper
Spicy Chimichurri Sauce
- 1/2 Cup Parsley, Chopped
- 1 Tablespoon Lemon Peel, Finely Chopped (Optional)
- 1/4 Cup Cilantro, Chopped
- 1/4 Teaspoon Cumin
- 1/2 Cup Olive Oil
- 1 Tablespoon Shallot, Minced
- 1/2 Tablespoon Garlic, Minced
- 2 Tablespoons Champagne Vinegar, Or White Vinegar
- 2 Teaspoons Anchovies, Chopped (Optional)
- 2 Teaspoons Red Pepper Flakes
- 1 Teaspoon Kosher Salt
- Serving Size: 3
- Cook time: 40 Minutes
Chimichurri is one of Argentina’s biggest gifts to the world. Marinate extra lean pork tenderloin in this too-good-to-be-true Gaucho sauce for a dish that’ll keep everyone coming back for more.
For Spicy Chimichurri Sauce:
- In a large bowl, combine all sauce ingredients and mix.
For the Pork:
- Add olive oil to a large sauté pan and bring to a medium high heat. Place pork tenderloin in pan and season with salt & pepper.
- Sear on both sides to achieve a golden brown crust, approximately 5 minutes on each side.
- Once pork reaches an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer), remove from heat and serve with spicy chimichurri sauce.
Serve with green salad.