Roasted Pork And Chimichurri Recipes

ROASTED PORK AND CHIMICHURRI

Steps:

• Preheat oven to 325°.
• In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.
• In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.
• In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.
• Bake for 1 hour.
• In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.
• Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.
• In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).
• Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.

ROASTED CHIMICHURRI PORK

Steps:

• In a small bowl, create the rub for the pork roast by combining the dried parsley, garlic powder, paprika, salt, crushed red pepper flakes and oil. Massage the rub all over the pork roast until all sides are covered. Cover and place the pork roast in the fridge for at least an hour.
• Dice the potatoes into 1″ pieces and on a large baking sheet, toss the potatoes and mushrooms together with the oil.
• Preheat the oven to 400 F. Place the roast in the middle of the baking sheet along with the potatoes and mushrooms, and place in the oven to roast until it has reached a minimum internal temperature of 145 F.
• While the pork is cooking, prepare the chimichurri sauce: In a food processor, combine the parsley, cilantro, roasted garlic and oil until a coarse sauce forms. Add the vinegar and crushed red pepper flakes and blend together until you've reached the texture you desire.
• Remove the roast from the oven, slice and serve with chimichurri sauce.

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.

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

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
• Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.