Description
This delicious chimichurri pork tenderloin makes a great main during the summer or anytime. Seared on the outside before being baked, the tenderloin is then topped with a flavorful homemade chimichurri sauce! Totally gluten-free and dairy-free too.
Ingredients
For the Pork Tenderloin:
- 1 1/2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
For the Chimichurri Sauce
- 3 tablespoons white vinegar
- 1 teaspoon dried chili flakes
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 cup olive oil
Instructions
- Prepare Pork Marinade: In a medium bowl, combine the olive oil, Dijon mustard, lemon juice, ground coriander, ground paprika, ground cumin and salt in a bowl. Mix thoroughly.
- Marinate Pork: Coat the pork tenderloin with the prepared marinade on all sides. Wrap the tenderloin in plastic wrap and refrigerate for 30 minutes, or if you have time, up to 3 hours.
- Sear Tenderloin: Preheat the oven to 360F. Also preheat an electric grill (pork setting) or a grill pan. Sear the pork tenderloin for 3 to 4 minutes on each side until you get grill marks. In the case of a frying pan, you can sear the meat for 5 minutes on each side.
- Finish Baking: Transfer the seared tenderloin to a baking dish covered with foil. Bake in the oven for another 20 minutes. Let the tenderloin rest for about 5 to 10 minutes.
- Prepare Chimichurri: While the cooked tenderloin is resting, prepare the chimichurri sauce. In a small bowl, combine the white vinegar, dried chili flakes, onion powder, garlic powder and salt. Mix well and let sit for 10 minutes for the dried ingredients to rehydrate. After sitting, mix in the chopped parsley, chopped oregano, and olive oil, and mix well to combine.
- Serve and Enjoy: Once the tenderloin has rested, cut it into even slices and serve it with the chimichurri sauce.
Notes
Pork Tenderloin: A tender cut of meat, pork tenderloin is a key ingredient in this recipe. So don’t substitute it for another cut!
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Mustard: I used Dijon mustard for the marinade, but you can also use whichever mustard you have on hand.
Lemon Juice: Fresh lemon juice will provide the best flavor. However, if you don’t have access to fresh lemon juice, bottled lemon juice will work too. You can also swap out the lemon juice with fresh orange juice if you prefer the flavor of orange.
Marinade Seasonings: For providing flavor to the pork tenderloin, I’ve include ground coriander, ground paprika, and ground cumin in the marinade. Feel free to add other of your favorite condiments instead.
Vinegar: I used white vinegar, but you may also use apple cider vinegar, red wine vinegar or whichever vinegar you prefer. The vinegar will impart acidity that really whets your appetite.
Chimichurri Spices: For flavor with convenience, we’re using dried chili flakes (red pepper flakes), onion powder, garlic powder and salt. Of course, you may also swap the onion powder and garlic powder with finely minced red onions and minced garlic too.
Fresh Herbs: I’m using a mix of chopped fresh parsley and fresh oregano, but you can also add in fresh chives or fresh spring onions if you prefer. (If I have access to a herb garden, pretty much all the herbs I have go in!)
- Prep Time: 5 mins
- Marinating Time: 30 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Grilling
