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Take lean pork tenderloin to the next level with this herby, mouthwatering dish that pairs perfectly cooked meat with a lively chimichurri. Ready in just 30 minutes, you'll get juicy pork covered in a zingy, fresh herb mix that makes every bite pop. It's the ultimate combo of rich meat and bright, tangy sauce.
While checking out foods from Argentina, I found this awesome pairing that turns basic pork tenderloin into something truly special.
Key Ingredients
- Lean pork tenderloin: Get it trimmed with no silver skin
- Bunches of parsley: Makes up the base of your sauce
- Extra virgin olive oil: Adds that smooth richness
- Aromatic oregano: Brings in genuine flavor notes
- Tangy red wine vinegar: Gives that perfect zing
Cooking Steps
- Prep Your Pork:
- Trim off silver skin and rub with your spice-sugar mix.
- Nail The Cooking:
- Look for a slight pink center for the juiciest results.
- Whip Up The Sauce:
- Buzz herbs and flavoring ingredients until they're finely minced.
- Mix It Right:
- Stir in oil and vinegar until you get that perfect sauce texture.
- Let It Settle:
- Don't rush slicing - let the meat sit first.
- Watch Your Timing:
- Put cool sauce on meat that's not too hot for best flavor.
- Top It Off:
- Sprinkle with a few extra herb leaves before serving.
My friend from Argentina always told me the trick to amazing chimichurri is using herbs picked that day - they really do make the sauce pop with flavor.
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Perfect Pairings
Make this a knockout meal by adding some tasty sides. Try it over buttery mashed potatoes or white rice that'll soak up all that yummy sauce. Add some oven-roasted veggies or a simple arugula salad on the side. When friends come over, cut the pork into slices on a big platter with extra sauce in a little bowl. Throw some lemon wedges and herb sprigs around for a fancy touch.
Fun Twists
Switch things up and make this dish your own by playing with different herbs. Maybe swap the oregano for cilantro, or throw in some mint for extra freshness. You can use lime juice instead of vinegar, or add some extra chili flakes if you want it spicy. Don't be afraid to mix in things like chopped shallots or a pinch of cumin too.
Keeping Leftovers
Get the most from your leftovers by keeping the meat and sauce in different containers. The cut pork stays good for 3-4 days in sealed containers, while the sauce lasts about 2-3 days separately. When it's time to eat again, warm the pork slowly with a little chicken broth so it doesn't dry out. Let the sauce sit out until it's not cold from the fridge. Only slice what you'll eat right away.
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Final Thoughts
This herby pork tenderloin has become my favorite for quick but impressive dinners. Though it's easy to make, paying attention to cooking temp and using super fresh ingredients turns ordinary pork into something amazing. Just remember - getting the right meat temperature and giving it time to rest will make this turn out perfectly every single time.
Common Recipe Questions
- → What’s silver skin, and why take it off?
- Silver skin is a chewy layer that won’t soften when cooked. It’s best to trim it before cooking.
- → What’s the safe pork temperature?
- Ensure the thickest part hits 63C or 145F. Let the meat rest for 5 minutes after cooking.
- → Can chimichurri be prepped early?
- Absolutely, make it a day in advance. Keep it sealed in the fridge.
- → What if there’s no food processor?
- Just chop the ingredients finely by hand or use a pestle and mortar.
- → Tips for getting a good sear?
- To boost the crust, sear the pork in a hot pan for 1 minute in the last 3 minutes of cooking.