Chimichurri is a vibrant and flavorful sauce that originated in Argentina and is commonly used as a condiment or marinade for grilled meats. Made with fresh herbs, garlic, vinegar, and olive oil, this zesty sauce adds a burst of flavor to dishes like grilled pork tenderloin. With its bright green color and bold taste, chimichurri is sure to elevate any meal with its deliciousness.

Why Make Chimichurri

Chimichurri is a versatile sauce that adds a deliciously tangy and herbaceous flavor to grilled meats, making it a must-have condiment for any barbecue or cookout. Its bright and zesty taste pairs perfectly with the smoky flavor of grilled pork tenderloin, creating a mouthwatering combination that will impress your guests and leave them craving more. Plus, chimichurri is incredibly easy to make and can be prepared ahead of time, making it a convenient option for busy weeknights or entertaining.

How to Make Chimichurri

  1. For the Chimichurri:
    • Add parsley, minced garlic, red wine vinegar, dried oregano, salt, serrano pepper, and black pepper to a small food processor or blender.
    • Pulse until the ingredients are finely chopped.
    • With the food processor or blender running, stream in the olive oil until you achieve the desired consistency. Adjust the amount of olive oil as needed.
    • Cover and store the chimichurri in the fridge until ready to serve.
  2. For the Pork:
    • Combine all the ingredients for the marinade in a large resealable plastic bag. Add the pork, seal the bag, and massage to ensure the pork is coated with the marinade. Place in the fridge for 2-6 hours.
    • Preheat the grill to medium heat, approximately 350°F.
    • Grill the pork for about 35-40 minutes, depending on its size, turning regularly to ensure even cooking.
    • Once the pork is cooked through and reaches the desired internal temperature, remove it from the grill.
  3. To Serve:
    • Top the grilled pork with chimichurri sauce before serving.

Serving Suggestions

Serve the grilled pork tenderloin with chimichurri sauce alongside your favorite sides, such as roasted vegetables, grilled corn on the cob, or a fresh green salad. The bright and tangy flavors of the chimichurri complement the savory pork perfectly, creating a delicious and satisfying meal.

Storage Info

Any leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. Simply give it a stir before serving to recombine the ingredients. Unused marinade should be discarded for food safety reasons.

Some Techniques or Tips

  • For a milder chimichurri sauce, you can remove the seeds and membranes from the serrano pepper before adding it to the sauce.
  • To achieve the best flavor, allow the grilled pork tenderloin to rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meat.

FAQs about Chimichurri

  1. Can I use a different type of meat with chimichurri sauce? Absolutely! Chimichurri sauce pairs well with a variety of grilled meats, including steak, chicken, and seafood. Feel free to experiment with different proteins to find your favorite combination.
  2. Can I make chimichurri sauce ahead of time? Yes, chimichurri sauce can be made ahead of time and stored in the refrigerator until ready to use. In fact, the flavors tend to develop and intensify over time, making it even more delicious.
  3. Is chimichurri sauce spicy? The level of spiciness in chimichurri sauce can vary depending on the amount of serrano pepper used and whether or not the seeds and membranes are included. Adjust the amount of pepper to suit your personal preference for heat.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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