Roasted Chimichurri Pork Recipes

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

SANTA MARIA PORK LOIN ROAST WITH CHIMICHURRI

Steps:

• In a medium bowl mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper.
• Pat the pork loin roast dry with paper towels. Place the pork loin roast on a ¼ baking sheet and cover with the spice mix, working the spices into the pork to fully coat. Refrigerate for 1-4 hours.
• When ready to cook, remove the pork loin from the fridge and rest on the counter for 30 minutes while the oven preheats.
• Preheat the oven to 375°F.
• Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil. When the oil shimmers, sear the pork loin roast in the skillet for 2-3 minutes on each side. Once all sides have been seared, add the cast iron to the preheated oven to roast.
• Roast for 30 minutes.
• In a small bowl whisk the remaining ? cup of olive oil, red wine vinegar, minced garlic and dijon mustard. Brush the roast with mop sauce and return to the oven. Roast for an additional 10-15 minutes, flipping and brushing with the mop sauce every 5 minutes until the internal temperature reaches 145°F.
• Remove the pork loin from the oven and rest for 10 minutes before slicing.
• While the meat rests, make the chimichurri sauce. Add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice and pulse again.
• Turn the processor to ON and pour the olive oil into the food chute as it blends. Taste and add salt and pepper as needed.