Pork Tenderloin with Chimichurri

DF, GF

When you’re exhausted at the end of the day and you don’t want to be bothered to make dinner, cook up this recipe.  This chimichurri sauce dresses up the pork tenderloin perfectly for your taste buds, with the food processor doing all the work. This sauce is also great on chicken and steak, if pork isn’t your thing. Versatile and quick, what’s better than that?

Food 145

Pork Tenderloin with Chimichurri
1 lb pork tenderloin
1/2 c parsley
1/4 c cilantro
1 garlic clove
2 tbs red wine vinegar
pinch of red pepper flakes
zest of 1 lime
1/4 tsp chili powder
1/8 tsp cumin
salt and pepper
5 tbs olive oil

Preheat oven to 350 degrees.  Heat 2 tbs olive oil over medium high heat in an oven safe saute pan.  Season pork tenderloin with salt and pepper and sear on all sides in pan, then roast in oven for 20 minutes.  Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lime zest, chili powder, cumin, salt and pepper in a food processor.  Pulse until texture resembles a pesto then stream in 3 tbs of olive oil.  Remove to a small bowl and set aside.  Remove pork tenderloin from oven and place on cutting board, cover loosely with aluminum foil and let rest for 10 minutes.  After 10 minutes slice pork tenderloin and dress in chimichurri sauce to taste.

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