Chimichurri Pork Tenderloin
We marinate pork tenderloin in a simple homemade cilantro chimichurri to give it big, bold flavor. Serve the extra chimichurri on top of the finished tenderloin and it looks and tastes like a fancy restaurant dinner - but it's so quick and simple!
Servings 4
Calories 335kcal
Ingredients
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 3 large garlic cloves
- 1 small 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. If you don't have a food processor, mince everything and then stir in the olive and vinegar.
- Pour half of the chimichurri 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.
Video
Notes
Cilantro: If you're not a fan of cilantro you can easily swap it for more parsley.
Jalapeno: This really isn't too spicy as written, but you can adjust to suit your tastes.
Pork: Tenderloins generally come in a package of 2. Freeze one for later or double the recipe! The leftovers reheat well.
Nutrition
Serving: 1 | Calories: 335kcal | Carbohydrates: 4g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 83mg | Sodium: 605mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g