Chimichurri Pork Tenderloin (Print Version)
# Ingredients:
→ For the Pork
01 -
2 pork fillets or tenderloins (about 1kg/2.25lb total weight)
02 -
1½ teaspoons paprika powder
03 -
1 tablespoon of brown sugar
04 -
1½ teaspoons kosher salt or regular cooking salt
05 -
½ teaspoon black pepper
06 -
1½ tablespoons of cooking oil
→ For the Chimichurri Sauce
07 -
10g (¼ cup tightly packed) oregano leaves, fresh
08 -
30g (¾ cup tightly packed) parsley, fresh
09 -
1 teaspoon regular salt
10 -
1 small shallot, peeled and coarsely chopped
11 -
2 big garlic cloves, roughly chopped
12 -
½ teaspoon red chili flakes
13 -
⅓ cup cold-pressed olive oil, extra virgin
14 -
¼ cup of red wine vinegar
# Instructions:
01 -
Set the oven to 395F (200C or 180C with a fan). Cover a baking tray with foil and layer on baking paper.
02 -
Use a sharp knife to remove any silver skin you see on the pork fillets.
03 -
Pour the oil over the pork, then add the sugar, paprika, pepper, and salt. Gently rub the seasoning into the meat.
04 -
Put the pork on the tray and fold the thin tail under if needed. Bake in the oven for around 25 minutes or until the center hits 63C/145F. Let it rest for 5 minutes afterward.
05 -
Blend parsley, oregano, shallot, garlic, and salt until finely chopped. Mix in chili flakes, vinegar, and olive oil.
06 -
In the last 3 minutes of baking, you can sear one side of the pork for 1 minute in a hot skillet for deeper color.
07 -
Cut the pork into thick slices and drizzle the chimichurri sauce generously over the top before serving.
# Notes:
01 -
Take off the silver skin for better pork texture.
02 -
You can finely chop and mix the chimichurri by hand if you don’t have a processor.
03 -
Letting pork rest after baking keeps the juices in.