Friday recipe: pork tenderloin with chimichurri sauce

June 17, 2011 —

One of my many blessings in life is the fact I’m married to a guy who loves to garden and cook. It’s a heavenly combination, especially this time of year, when our garden and local farmer’s markets begin offering seasonal treats.

Another heavenly combination: melding herbs and spices in recipes to tickle your tastebuds without adding fat and calories. There’s no simpler way to add pizazz to your plate. For example, for an easy yet elegant appetizer, top tomato slices with a slices of fresh mozzarella and fresh basil leaves and, if you like, drizzle on a little tasty olive oil. That’s livin’!

Don’t be shy about experimenting with herbs and spices. If you need a push, you can find helpful guides and yummy recipes on the Food Network website and a zillion other foodie sources.

Food Network Chef Tyler Florence offers a palate-pleasing way to use several herbs and spices, pork tenderloin with chimichurri sauce. This traditional Argentinean condiment also goes great with steak, chicken, chorizo sausage or straight from the spoon.

Spice up your life!

Pork tenderloin with chimichurri sauce

  • 6 garlic cloves, peeled and minced
  • 2 jalapenos, seeded and minced
  • 1/4 cup red wine vinegar (or less, to taste)
  • About 1/2 cup finely chopped fresh flat-leaf parsley or cilantro
  • About 1/2 cup finely chopped fresh oregano leaves
  • 3 limes, juiced
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Lime juice, for drizzling
  • Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley or  cilantro, oregano and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry, preferably at least two hours.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley and serve with the remaining sauce at the table.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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