Juicy Pork Chimichurri (Print Version)
# Ingredients:
→ Pork Prep
01 -
2 pork fillets/tenderloins (totaling 1kg/2¼lb)
02 -
1 tbsp brown sugar
03 -
1 ½ tsp table/kosher salt
04 -
1 ½ tsp paprika
05 -
½ tsp black pepper
06 -
1 ½ tbsp cooking oil
→ Chimichurri Mix
07 -
¾ cup freshly chopped parsley (30g)
08 -
¼ cup fresh oregano leaves packed tightly (10g)
09 -
1 small shallot, peeled and coarsely chopped
10 -
2 large garlic cloves, roughly diced
11 -
1 tsp salt
12 -
½ tsp chili flakes, dried
13 -
¼ cup red wine vinegar
14 -
⅓ cup high-quality olive oil
# Instructions:
01 -
Preheat your oven to 395F/200C (or 180C for fan ovens). Line a tray with foil first, then a layer of parchment.
02 -
Carefully trim off the silver skin using a small, sharp knife.
03 -
Coat the pork with oil, then rub in the sugar, salt, paprika, and black pepper evenly.
04 -
Put the pork on the lined tray, folding any thinner ends under if needed. Cook for 25 minutes or until inside temp reaches 145F/63C. Let it sit for 5 minutes afterward.
05 -
Chop parsley, oregano, garlic, shallot, and salt in a processor until fine. Mix in vinegar, oil, and chili flakes afterward.
06 -
If you like extra browning, sear one side quickly in a very hot pan for 60 seconds during the last 3 minutes of baking.
07 -
Slice the pork generously and pour the chimichurri sauce over it before serving.
# Notes:
01 -
Trimming the silver skin improves texture.
02 -
A knife works fine if you don't have a food processor.
03 -
Let the pork rest after cooking to keep it juicy.