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I love this marinade, it made the pork tender, juicy, and delicious. I made 1/2 of the marinade and let it flavor the pork overnight. I cooked the pork using Ina’s herb-marinated pork tenderloin technique, and cooked it to almost 140. I poured some of the marinade on the pork while it was roasting. In a 425 degree oven, it took almost 20 minutes to cook after browning. I also made Giada’s smashed fingerling potatoes for my side. I saw this being made on one of her new episodes, and I felt like I had to try it. Unfortunately, it didn’t really work for me. I used fingerling and cooked them for 12 minutes. Maybe I should have cooked them longer? I used a RZ recipe as well. The potatoes didn’t stay together, they kind of crumbled. They never got that crispy either. Oh well.

Tyler’s Pork Tenderloin with Chimichurri (I halved the recipe)


  • 6 garlic cloves, peeled and minced
  • 2 jalapenos, seeded and minced (Maybe i’ll use two next time, the pork wasn’t spicy at all)
  • 1/4 cup red wine vinegar
  • About 1/2 cup finely chopped fresh flat-leaf parsley
  • About 1/2 cup finely chopped fresh oregano leaves
  • 3 limes, juiced
  • 1 cup extra-virgin olive oil (I don’t think I used this much)
  • 1 teaspoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Lime juice, for drizzling
  • Parsley sprigs, for garnish

Combine the garlic, jalapeno 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 flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. (Or 24 hours, nothing bad happened to it)

Preheat an outdoor charcoal grill or oven broiler to high. (I cooked it differently.)

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill 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. 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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