Chimichurri Pork Tenderloin

I don't know about you but I love experimenting with different flavors from around the world. A few years ago I went to a pasta making class by a lady named Marina, she is full of fire and is the sweetest. I enjoyed her class, she taught us how to make Ricotta Gnocchi and just regular egg and flour pasta. Marina is from Argentina but she also has an Italian heritage, that is what I loved about the class is the combination of two cultures.

Marina sells different spice blends and one she gave out to us to take home and try was the Chimichurri. 

Traditionally Chimichurri is a spice blend of garlic, parsley, onions, red pepper/chili flakes, vinegar, salt and oil. You can buy a blend from Marina thespicechica, or on Pinterest there are many different DIY Chimichurri blends. I like hers because it can be up in my spices and I don't have to worry about it going bad in the fridge. 

When you are ready to use the spice blend, just mix it with your choice of oil and rub it on the deired meat that you are wanting to cook up.

One of my favorite cuts of pork is the tenderloin, it is a more juicy cut of meat and I find it cooks much faster then any other cut. What is a majour downfall to it is that it does cook up super fast, so you need to watch it so you do not overcook the pork and dry it out. Pork should be cooked all the way through, it isn't like beef where medium rare is the best. You need to make sure it hits the proper temperature which is between 145F to 160F. It is okay to have a slight pink but anything more and it is a health risk. One of the best things you can invest in is a meat thermomiter. 

Tenderloins are usually the most wanted cuts of an animal, the cut is tender hence the name and is full of rich flavor from the animal. 

Chimichurri Pork Tenderloin

Ingredients:

1, 2 - 3 pound pork tenderloin roast
1/4 cup of chimichurri spice blend
1/2 cup of olive oil, or your choice of oil

Directions:

Mix together the chimichurri and oil until it is well incorporate and looks wet.

Take the pork tenderloin and pour over the sauce, with clean hands rub the sauce all over the pork. Turn it over and get underneath it as well. 

Place in a casserole or baking dish and cover with plastic wrap. Place in the fridge and allow to marinate for 6 to 12 hours. You can even prep this the night before and allow it to soak in the spices all night and day.

When ready to cook, preheat the oven to 375F. Place the baking dish with the pork inside the oven and cook for 45 to 60 minutes. Remove the pork and check the internal temperature to make sure it is between 145F and 160F. 

Allow to rest on a cutting board for 10 to 15 minutes. Slice into pieces and then serve with your favorite side dishes. I like to pair it with some rice and veggies. 

​Enjoy!

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I have said it a million times and I will keep saying it, isn't food beautiful! I love love love the colours you can find on your plate!

TTFN as Tigger would say!