Citrus Pork Tenderloin with Chimichurri Sauce

Citrus Pork Tenderloin with Chimichurri Sauce

It’s June, and it’s almost Father’s Day, so that means we are going to grill. To be fair, that’s a stereotype and an overgeneralization, but I find it to be fairly accurate in terms of predicting what will go over well this weekend at my house. No grill? Don’t sweat it (literally, grilling in summer can be STEAMY), this works with a broiler too and I’ve included it in the instructions.

Okay, back to the main event here.

One of my go-to ways to dress up a simple piece of grilled meat or fish, when I’m not making something like my favorite grilled chicken , is to whip up a quick, fresh sauce to serve alongside. Sometimes it’s a vinaigrette, sometimes it’s a tartar sauce or aioli but most often I take stock of what green herbs, citrus, and nuts or seeds I have on hand and make a piquant green sauce like this one. You’re going to see lots of that sort of thing around here, that’s a promise. Chimichurri is a classic South American green sauce that is often served with grilled meat in Argentina and Uruguay. I first tasted it when visiting my uncle in Buenos Aires, and it was love at first bite.

What to do with leftover chimichurri? What NOT to do with it! It’s really versatile, you can find a few ways to use it here.

I hope this pleases the men in your life, or the friends, or the children, or just yourself. Preferably, all of the above. I certainly need no occasion to make this, and neither do you.

Grilled Citrus Pork Tenderloin with Chimichurri

Citrus Pork Tenderloin with Chimichurri Sauce

Serves 3-4

For the Pork:

1.5 lb pork tenderloin

2 cloves garlic, minced

Zest and juice of one orange

Zest and juice of one lime

1 teaspoon dried oregano

½ teaspoon ground cumin

2 Tablespoons olive oil

1 teaspoon kosher salt

Fresh ground black pepper

For the Chimichurri Sauce:

1 bunch fresh flat-leaf parsley, stems removed

Juice and zest from one lime

2 cloves garlic, smashed

1/2 teaspoon dried oregano leaves

1/4 teaspoon cumin

½ cup extra virgin olive oil

¼ teaspoon kosher salt

Fresh cracked pepper

Two to four hours before you plan to cook the pork, marinate the pork and make the sauce.

Coat the pork with the garlic, olive oil, zest, juice, oregano, salt, and a few cracks of pepper.  Marinate in the refrigerator, removing 30 minutes before you plan to grill.  

In a food processor or blender, pulse all of the chimichurri ingredients until finely chopped and smooth in texture.  Taste and add more salt or lime if needed.  Set aside at room temperature.

Turn on the grill, or broiler if you don’t have a grill, and allow to get hot.  Remove pork from the marinade, shaking off excess.  Grill or broil the pork for 15-25 minutes, until inside is light pink. If broiling, I like to pan sear the tenderloin for 2-4 minutes per side on medium high heat before putting in the oven. Temperature should register 145 F for medium rare or 160 for medium when done for either method.  

Allow to rest for 15 minutes.

I like to serve this pork with the chimurrichi sauce, rice and spicy black beans.  


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