Pork Chimchurri
Posted in Main Dish, Sauces on 11/01/2009 04:05 pm by manxPerfect 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 EVOO and 2 Tbsp beer (or broth) in a ziploc at least 30 minutes (and 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 EVOO – turn occasionally
2 red potatoes, sliced long, quartered, brush with 1 tbsp of EVOO – light salt & 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 & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
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 EVOO
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 med. Place the tenderloin on a foil lined pan with the potatoes, roast at @375 for 40 minutes – Meanwhile – plate up the onions, 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!
