Chimichurri Pork Tenderloin
Baked pork tenderloin marinated in a vibrant cilantro chimichurri and then baked to perfection!Per serving: 257 calories, 17g fat, 24g protein, 4g carbs, 1g fiber = 3 net carbs
Servings 4
Calories 257kcal
Ingredients
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 3 large garlic cloves
- 1 jalapeno pepper diced, seeds removed
- 1/4 cup chopped white onion
- 1 teaspoon salt
- 5 tablespoons olive oil divided
- 3 tablespoons vinegar
- 1 pound pork tenderloin
Instructions
- Add the parsley, cilantro, garlic, jalapeno, onion, salt, 4 tablespoons olive oil, and vinegar to a food processor or blender and process until nearly smooth.
- Pour half of the mixture into a small dish, cover, and refrigerate until ready to serve.
- Add the pork tenderloin to a large zip top bag and add the remaining half of the chimichurri to the bag. Coat the pork in the sauce, seal bag, and refrigerate for at least 4 hours.
- Preheat oven to 425 degrees. Heat a cast iron skillet over high heat.
- Add the remaining tablespoon of oil to the skillet and heat until shimmering. Add the pork and sear on all sides, about 3 minutes per side, until golden brown.
- Transfer skillet to oven and bake for 15-20 minutes or until pork reaches 145 degrees.
- Let rest for 5 minutes before slicing and serving with reserved chimichurri.
Nutrition
Calories: 257kcal