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Pork Tenderloin with Chimichurri

Pork Tenderloin with Chimichurri

The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.



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.