Grilled Pork Tenderloin With Charred Lemon Chimichurri Recipes

GRILLED PORK TENDERLOIN WITH CHARRED LEMON CHIMICHURRI

Steps:

• Take the pork loin out of the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
• Preheat your grill to 400 degrees for direct heat.
• Place your lemon, cut side down on the grill and allow it to get a good char on it. Once softened and browned, remove the lemon from grill and allow to cool slightly.
• Grill the pork loin for 5 minutes per side, until it reaches 140-degrees, about 20 minutes total. Remove from grill and let it rest for 10 minutes while you prepare the chimichurri.
• In a food processor or blender, add the oregano, mint, garlic, anchovy, and capers. Squeeze in the juice from the charred lemon halves and add the olive oil. Pulse until combined but not entirely smooth.
• Slice the pork tenderloin and serve the charred lemon chimichurri drizzled on top with the remaining sauce served on the side.

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI

Steps:

• Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.
• Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.
• Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.
• Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.
• Serve the chimichurri on the side or on top of the sliced pork