Pork Tenderloin with Chimichurri
Filed under
Pork
Prep: 15 min | Cook: 8 min | Servings: 4
Recipe courtesy Tyler Florence, 2007. Serves 4 to 8. Uses Tyler Florence's Chimichurri (its own recipe).
Inactive prep: 35 minutes.
Ingredients
- Tyler Florence's Chimichurri
- 2 Pork tenderloin, about 1 pound each, trimmed of excess fat, patted dry
- Kosher salt
- Black pepper, freshly ground
- Olive oil, extra-virgin
- Lime juice, for drizzling
- Parsley, sprigs, for garnish
Directions
- Reserve 1/2 cup of the chimichurri for serving. Put the pork and the rest of the chimichurri in a sealable plastic bag and refrigerate 30 minutes.
- Preheat a charcoal grill or the broiler to high.
- Remove the pork from the marinade, wiping off the excess. Season generously with salt and pepper, drizzle with olive oil and grill on the hottest part of the grill 4 minutes per side, until well charred.
- Rest about 5 minutes before slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve the rest of the sauce at the table.