Juicy Pork Chimichurri (Print)
Tender pork fillet topped with flavorful, tangy chimichurri. Perfect for weeknights, done in half an hour.
# Ingredients:
→ For the Pork
01 -
2 pork fillets/tenderloins (total 1kg or about 2¼lb)
02 -
1½ teaspoons kosher or regular salt
03 -
1½ teaspoons smoked or plain paprika
04 -
½ teaspoon ground black pepper
05 -
1 tablespoon soft brown sugar
06 -
1½ tablespoons neutral oil
→ For the Chimichurri Sauce
07 -
30g (¾ cup) fresh parsley, tightly packed
08 -
10g (¼ cup) fresh oregano, tightly packed
09 -
1 small shallot, peeled and chopped roughly
10 -
2 big garlic cloves, coarsely chopped
11 -
1 teaspoon fine salt
12 -
½ teaspoon dried red chili flakes
13 -
¼ cup of red wine vinegar
14 -
⅓ cup good-quality olive oil (extra virgin)
# Steps:
01 -
Turn oven to 200C (180C with fan on) or 395F. Cover your baking tray with foil, then add baking paper.
02 -
Use a small sharp knife to carefully remove the silver skin on the pork.
03 -
Pour some oil on the pork, sprinkle over the sugar, salt, paprika, and pepper, then rub it all in well.
04 -
Set the pork on the tray, folding any thin ends under if needed. Bake for 25 minutes until the inside hits 63C/145F. Let it sit for 5 minutes before slicing.
05 -
Blend parsley, oregano, shallot, garlic, and salt until chopped fine. Mix in vinegar, oil, and chili flakes.
06 -
If you like extra browning, sear one side in a hot pan for a minute toward the end of baking.
07 -
Cut the pork into thick slices and pour the chimichurri over the top before serving.
# Notes:
01 -
Cut off the silver skin for a smoother texture.
02 -
No food processor? Chop the chimichurri ingredients by hand.
03 -
Letting the pork rest keeps it juicy.