Written by Perfect Pork Chimchurri Dinner for Two. The sauce is Argentinian in origin, I’ve read. Its a quick sauce, just rough chop and puree – done! The sauce is a brilliant green and exciting in taste. Bonus -the sauce is a great way to use fresh from the garden herbs.
You’ll need:
1 lb pork tenderloin – marinade in 1/2 tsp cumin seed (crushed), 2 cloves of garlic-minced, 1.5 Tbsp olive oil and 2 Tbsp beer (or broth) in a ziploc at least 30 minutes, up to 4-5 hours.
In a small bowl place, 1/2 red onion-thin sliced. Toss in 1 Tbsp of balsamic vinegar and 1 Tbsp of olive oil, stir occasionally
2 red potatoes, sliced long, quartered, brush with 1 tbsp of olive oil, light salt and pepper
1 large or 2 small tomatoes, chopped
Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded and rough dice (I used 3 small serrano peppers in my mix – but we like it hot). One jalapeno should be sufficient to start.
1 Tbsp lemon juice, fresh if available.
2 tsp fresh oregano, 1 scant dried will substitute.
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C olive oil
To make the sauce: Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.
Oven to 375 or grill to medium. Place the tenderloin on a foil lined pan with the potatoes, roast at @375 for 40 minutes.
Meanwhile, plate up the onions and chopped tomatoes. Side with sliced pork tenderloin and potatoes. Serve chimchurri sauce drizzled lightly on top or dished on side. An excellent compliment to this is balsamic roasted beets, great contrast and complimentary flavor.
This was a savory dinner, it plates up as pretty as it is tasty – the picture is as I prepared it earlier this month
This type of hand mixer makes this sauce in a jiffy!
