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seared pork tenderloin with chimichurri sauce

Seared Pork Tenderloin with Chimichurri Sauce

Tasty seared pork tenderloin with bright, fresh chimichurri sauce
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Lunch, Main Course
Servings 5 people

Ingredients
  

For the pork:

  • 2 pork tenderloins trimmed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 2 tsp kosher salt
  • fresh ground pepper
  • 1 tsp dried or fresh thyme
  • 2 tsp brown sugar

For the chimichurri:

  • 1 small shallot
  • 1 cup fresh parsley
  • 2 garlic cloves
  • 1 tbsp fresh oregano
  • 3/4 tsp kosher salt more to taste
  • fresh ground pepper
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp red pepper flakes

Instructions
 

  • Trim the pork tenderloins and rub them well with the oil, spices, salt and pepper. You can do this up to 24 hours ahead of time for maximum flavor. If you are using sous vide, heat your water to 145 and seal the meat. Cook for 1.5-3.5 hours, then remove meat from the bag and dry well.
  • Heat 2 tbsp oil in a heavy duty cast iron skillet or pan, and turn up the burner and let your pan get as hot as possible until smoking. Add the meat and sear well on all sides, being careful not to overcook. The meat should be around 145 or 150. Allow to rest 3 minutes before slicing.
  • If using your grill, preheat to medium-high heat (around 400–450°F), setting up two zones—one for direct heat and one for indirect heat. Pat the pork tenderloin dry with paper towels. Rub it with a bit more oil. Place the tenderloin over direct heat to sear, about 2–3 minutes per side, until nicely browned.
    Move the pork to indirect heat, close the lid, and cook for 15–20 minutes, flipping halfway through. Use a meat thermometer to check for doneness. It’s ready when the internal temperature reaches 145°F. Remove the tenderloin from the grill and let it rest for 5 min before slicing.
  • To make the chimichurri, combine the ingredients in a food processor or small blender and pulse in short pulses until it is coarsely chopped. Do not blend until smooth. Check the seasoning and adjust as needed.
  • Slice and plate your pork with sides and drizzle your sauce over the top.
Keyword Lunch, Main Dish, Pork
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