Pork Tenderloin with Chimichurri
Elevate your dinner game with this flavorful Pork Tenderloin with Chimichurri recipe—a perfect balance of juicy, tender meat and vibrant herbaceous sauce. The pork tenderloin is seasoned with a smoky, garlicky rub, then seared to golden perfection and roasted for a succulent interior. Paired with a bold chimichurri sauce made from fresh parsley, cilantro, oregano, red chili flakes, and a tangy hint of lime, this dish is an explosion of flavor in every bite. Ready in just 45 minutes and serving four, it’s an excellent choice for weeknight meals or elegant entertaining. Serve it alongside roasted vegetables or crusty bread to soak up the luscious sauce, and watch as this easy yet sophisticated recipe becomes a family favorite! Perfectly spiced, oven-roasted, and topped with a zesty twist, this Pork Tenderloin with Chimichurri will redefine your idea of comfort food.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 lbs) pork tenderloin
- 3 tablespoons olive oil
- 3 whole, minced garlic cloves
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup, finely chopped flat-leaf parsley
- 0.5 cup, finely chopped fresh cilantro
- 1 tablespoon, finely chopped oregano leaves
- 0.5 teaspoon red chili flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon, freshly squeezed lime juice
- 0.5 cup extra-virgin olive oil
- 1 tablespoon (optional, for thinning) water
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or visible fat from the pork tenderloin. Pat the tenderloin dry with paper towels.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Rub this seasoning mixture all over the pork tenderloin.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Once the oil is hot, sear the pork tenderloin for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven. Roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare the chimichurri sauce. In a mixing bowl, combine chopped parsley, cilantro, oregano, red chili flakes, remaining 0.5 teaspoon of salt, red wine vinegar, lime juice, and 0.5 cup extra-virgin olive oil. Mix well. Add water if needed to reach your desired consistency.
Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing into medallions.
Serve the pork tenderloin slices topped with chimichurri sauce. Enjoy!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.8 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 385 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4048 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
