Kate's Cuisine

Oct 27 2009

Pork Tenderloin with Chimichurri

Oh. My. God.


6 garlic cloves, peeled and minced $0.06
2 jalapeno peppers, seeded and minced $0.60
1/4 cup red wine vinegar $0.27
1/2 cup finely chopped loose leaf parsley OR 1/4 cup dried $1.60
1/2 cup finely chopped fresh oregano OR 1/4 cup dried $2.40
3 limes, juiced $1.50
1 cup extra virgin olive oil $2.52
1 teaspoon kosher salt $0.01
1 teaspoon whole black peppercorns $0.01
2 pork tenderloins, trimmed of fat and patted dry $9.01
Kosher salt $0.01
Freshly ground black pepper $0.01
Lime Juice for drizzling $0.25
Extra virgin olive oil $0.05

Total Cost   $18.30

1.) Combine the garlic, jalapeno, and vinegar in a small 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 so that the flavours can marry. This is the chimichurri sauce.

2.) Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork in the marinade and place in the refrigerator for 30 minutes.

3.) Preheat an outdoor grill or an oven broiler to high.

4.) Remove the pork from the marinade, wiping off excess. Season both sides of both tenderloins generously with salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest side of the barbecue for 4 minutes per side until well charred. Allow the tenderloin to rest for 5 minutes before slicing into thin rounds. While resting, drizzle with lime juice and serve at the table with remaining chimichurri sauce.

5.) Serve and enjoy!

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