Pork tenderloin with chimichurri

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
55ml red wine vinegar
About 56g finely chopped fresh flat-leaf parsley
About 56g finely chopped fresh oregano leaves
3 limes, juiced
220ml extra-virgin olive oil
1 tsp salt
1 tsp whole black peppercorns
2 pork tenderloins (about .5kg each), trimmed of excess fat, patted dry
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish
For the chimichurri:
1) Combine the garlic, jalapenos and vinegar in a bowl. Stir in the parsley, oregano and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavours to marry.

2) Reserve 100ml of the chimichurri to serve and marinate the pork in the rest.

For the pork:
1) Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

2) Preheat an outdoor charcoal barbeque or griddle to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper.

3) Drizzle the pork with olive oil and place on the grill. Cook the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.

4) Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

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