Roasted pork tenderloin with herb and garlic chimichurri
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 to 10 servings
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Course
Main Course
-
Cuisine
South American, Fusion, American, International
Roasted pork tenderloin with herb and garlic chimichurri
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Recipe for pork tenderloin with herb and garlic chimichurri marinade. You can also add baby potatoes and sweet onions to the roasting pan.
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Ingredients
- 2 pork tenderloin each pork tenderloin is 1 lb or 500 grams, so total is 2 lbs or a little under 1 kg of pork
Herb and garlic chimichurri marinade:
- 4-5 garlic cloves
- parsley fresh, parsley leaves only
- basil
- oregano
- ½ tablespoon oregano dry
- ½ tablespoon thyme dry
- 3-4 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon smoked paprika
- salt
- black pepper
To add to roasting pan:
- ½ cup white wine can also use broth
- potato baby or cut into small chunks
- sweet onion sliced
- rosemary sprigs, optional
- thyme sprigs, optional
Instructions
- Blend ingredients for the herb and garlic chimichurri marinade
- Rub pork tenderloin with half of the chimichurri marinade. Save the rest of the chimichurri for the potatoes and for serving. If you have time allow the pork tenderloins for marinate for a few hours in the refrigerator.
- Pre-heat oven to 425F.
- Toss the potatoes with some of the additional chimichurri marinade.
- Add the sliced onions to the center of the roasting pan, place the tenderloins on top of the onions, add the potatoes on the sides. Pour the white wine into the pan. Add the fresh herb sprigs.
- Bake for ~ 25-30 minutes ( to 145 internal temp), let rest for 3-5 minutes before cutting/serving.
- Add the remaining chimichurri sauce on top to serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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