Pork Tenderloin with Chimichurri

By: Marge Perry & David Bonom


For the sauce:
3/4 cup of fresh cilantro leaves
3/4 cup of fresh basil leaves
1/4 cup of olive oil
1 garlic clove
2 tablespoons of lime juice
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1/8 teaspoon of ground black pepper   

For the pork:   

1 small of onion thinly sliced
2 garlic cloves minced
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon of chili powder
1 teaspoon of grated lime zest
1 teaspoon of Worcestershire sauce
1/4 teaspoon of ground chipotle pepper
1 pound of pork tenderloin, trimmed
1/2 teaspoon of salt


For the sauce: 

  1. Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender; puree. Chill until ready to use.

For the pork: 

  1. Combine the onion, garlic, oil, chili powder, zest, Worcestershire sauce and ground chipotle in a bowl. Add the pork, turning to coat, and chill 1 hour.
  2. Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
  3. Remove pork from the marinade, wiping off excess, and place in the prepared pan and season with salt. Roast pork until an instant-read thermometer inserted into the thickest portion registers 145°F. Let pork rest 5 minutes before slicing. Serve topped with sauce.