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garlic jalapenos red wine vinegar parsley oregano extra-virgin olive oil kosher salt whole black peppercorns pork kosher salt freshly ground black pepper extra-virgin olive oil lime juice parsley sprigs
Viewed: 32 - Published at: 2 years agoIngredients
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- About 1/2 cup finely chopped fresh flat-leaf parsley
- About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 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
Method
- Combine the garlic, jalapeno and vinegar in a bowl.
- Stir in the parsley, 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.
- 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.
