Santa Maria Pork Loin Roast With Chimichurri Recipes

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.

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.

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

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.