NuM NuM

I saw Tyler Florence make this recipe on Tyler's Ultimate and knew I had to make it. I'd never heard of chimichurri sauce before but it looked delicious on TV. Since I love trying recipes from different regions of the world, I thought I'd give it a go and this did not disappoint. I made it for my friends and they ate it all up. They even started dipping their bread into the sauce it was that good.

There are a few things he mentioned on the show that they neglected to put in the recipe. Make sure you marinate the pork for thirty minutes max because the vinegar in the marinate will begin to actually cook the pork. I did not cook these on an outdoor grill but used my grill pan on the stovetop, browned it on all four sides then threw it in the oven until my temperature gadget started beeping when it hit the set temperature. (Best purchase ever!!) The pork was tender, not dry what-so-ever, packed full of flavor and muy delicioso.



Pork tenderloin with chimichurri sauce
Serves 4 to 8

Chimichurri:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley (can substitute with basil)
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 (tell butcher to take off fat cap)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar, parsley, oregano, and lime juice, olive oil and season with salt and pepper. (throw in blender and mix) Mix well and set aside at room temperature to allow the flavors to marry. (taste sauce to make sure tastes good)

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Grab 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 and pat dry, leave on some marinade but not too much, just not soaking…let it come to room temperature for 10 minutes. 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, keep flipping on all 4 sides 4 minutes each. Allow the tenderloin to rest for about 5 minutes prior to slicing. Should read 138 on pork with instant thermometer at diagonal angle.

Cut on a slight angle about 1 inch and spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.