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Take skinny pork tenderloin to new heights with this juicy, herb-packed dish that pairs tender meat with a bold chimichurri drizzle. Ready in just half an hour, you'll get moist, flavorful pork topped with a zingy, garden-fresh sauce that makes every mouthful pop. Each portion delivers that sweet spot between rich meat and punchy chimichurri.
While diving into Argentinian cooking, I found this combo was just what I needed to turn plain pork tenderloin into something truly special.
Key Ingredients
- Pork tenderloin: Get it lean with all silver skin taken off
- Fresh parsley: Forms the base of your sauce
- Quality olive oil: Adds that smooth, rich feel
- Fresh oregano: Brings in real traditional taste
- Red wine vinegar: Gives you that perfect zing
Cooking Steps
- Fix The Meat:
- Trim off silver skin and rub with your spicy-sweet mix.
- Nail The Cooking:
- Roast till it's slightly pink inside for the best bite.
- Whip Up The Sauce:
- Buzz herbs and flavorings until they're finely cut.
- Mix It Right:
- Stir in oil and vinegar until it feels just right.
- Let It Settle:
- Give the meat a break before cutting.
- Watch Your Timing:
- Put room temp sauce on the meat for best flavor.
- Finish It Off:
- Sprinkle with extra fresh herbs on top.
My friend from Argentina always told me the real trick to amazing chimichurri was grabbing the freshest herbs you can find - they make the sauce really pop.
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Perfect Pairings
Make this a full dinner by adding some tasty sides. It's great over buttery mashed potatoes or fluffy white rice that'll soak up that yummy sauce. You can't go wrong with some roasted veggies or a simple arugula salad on the side. When company's coming, cut it up and lay it out on a big plate with extra sauce they can spoon over. Don't forget some lemon wedges and fresh herbs for folks to add themselves.
Tasty Twists
Switch things up with this flexible recipe by trying different herb mixes. Swap cilantro for oregano, or throw in some mint for extra freshness. You can use lime juice instead of vinegar, or kick up the heat with more chili flakes. Make it your own by mixing in things like chopped shallots or a dash of cumin.
Keeping Leftovers
Keep everything tasting great by storing the meat and sauce in different containers. The sliced pork stays good in sealed containers for 3-4 days, while the sauce keeps for 2-3 days separately. When you want to reheat, warm the pork slowly with a little splash of broth to keep it moist. Let the sauce sit out till it reaches room temp before you use it. Only slice what you're going to eat right away.
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Final Thoughts
This chimichurri pork tenderloin has become what I make whenever I need a quick but impressive meal. It's super easy to put together, but paying attention to meat temp and using fresh stuff makes it taste amazing and turns ordinary pork into something special. Just remember, getting the cooking temp right and letting it rest will give you perfect results every time.
Frequently Asked Questions
- → What’s silver skin and why take it off?
- Silver skin is a tough part of connective tissue that doesn’t soften while cooking. Remove it to avoid chewiness.
- → How hot should the pork be inside?
- Cook until the thickest part reaches 63C/145F, then rest for 5 minutes before slicing.
- → Can the chimichurri be prepped early?
- Absolutely! Store it in the fridge in a sealed container up to a day ahead.
- → No processor? How can I make the sauce?
- Use a sharp knife to finely chop ingredients or grind them together with a mortar and pestle.
- → How do I get a good crust on the pork?
- For an optional sear, finish it in a hot pan for the last 3 minutes, cooking 1 side for that caramelized texture.