Chimichurri
Chimichurri is a vibrant and flavorful sauce that adds a zesty kick to grilled meats, particularly pork. Made with fresh herbs, garlic, vinegar, and olive oil, this Argentinian condiment is easy to prepare and pairs perfectly with the tender and juicy pork tenderloin. Whether used as a marinade, sauce, or topping, chimichurri adds a burst of flavor to any dish.
Equipment
- Grill
- Large Resealable Plastic Bag
- Small Food Processor or Blender
Ingredients
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup cilantro, chopped
- 3/4 cup parsley
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil (approximate)
Instructions
- 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.
- To Make 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.
- To Cook the Pork: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.
- To Serve:Top the grilled pork with chimichurri sauce before serving.
Notes
This Chimichurri sauce is also delicious served with other grilled meats, such as steak or chicken. For a milder version, remove the seeds from the serrano pepper or substitute with a milder chili pepper.