Oh Sweet Day!

Grilled Pork Tenderloin with Chimichurri

| 9 Comments

This recipe is from “Tyler’s Ultimate”. I wiki-ed a little about “chimichurri” – originated from Argentina and is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from “Jimmy McCurry”, an Irishman who is said to have first prepared the sauce…… However, “Jimmy McCurry” was difficult for the native people to say. Some sources claim Jimmy’s sauce’s name was corrupted to “chimichurri”‘, while others say it was changed in his honor. Interesting!

Ingredients (serves 2):

Chimichurri
3 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh oregano leaves
Juice from 2 limes
3/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon whole black peppercorn
Tenderloin
1 pork tenderloin, trimmed of excess fat, patted dry
Salt and freshly ground black pepper to season
1 tablespoon extra-virgin olive oil
Lime juice, for drizzling
Italian parsley, chopped for garnish
 

Directions:

Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavors to marry.

Reserve half of the chimichurri to serve and marinate the pork with the rest.

Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Don’t over-marinate.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper.

Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 5 to 6 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.

Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce.

9 Comments

  1. What a cute name for this! So, you guys 50-50 or 70-30 huh ! hehe…. Remember, you should eat more. =o) Hope you’re enjoying your day.
    Cheers, kristy

  2. Love chimichurri and always make it with beef. The tenderloin entices – so now I have a new dish to try!

  3. That’s a great looking pork tenderloin! It’s interesting to learn about the name origin. Jimmy McCurry to Chimichurry. Great stuff!

  4. I have all of these ingredients in my kitchen right now! I hear dinner tomorrow night! Thanks!

  5. Love Chimichurri and your recipe!My stomach is growling now :)

  6. I keep meaning to make chimichurri for SOMETHING!
    This looks wonderful, nice presentation and recipe looks great, too!

  7. What a great recipe! Thanks for sharing!

  8. What a classic. Love your recipe! Looks sooooo succulent.

  9. First time I have heard about “chimichurri” … very delicious!

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