Pork Tenderloin With Chimichurri Verde
Perfectly browned & crispy on the outside, while still juicy on the inside The pork is served perfectly cooked with a side of herby & bright Chimichurri Verde. This easy pork tenderloin with Chimichurri Verde is great any night of the week
Ingredients
Pork Tenderloins
- 2 pork tenderloins about 1- 1 1/4 pound each
- 3 tsps of salt divided
- 2 tsps black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- olive oil
Chimichurri
- 1/2 bunch of fresh flat leaf parsley washed and dried (roughly 1/2 cup)
- 2-3 garlic cloves
- 1/2 tsp dried chili flakes or 1 small fresh red chili of your choice finely chopped.
- tsp dried oregano
- 1/2 cup red wine vinegar
- 3/4 cup avocado, canola, vegetable, or sunflower oil any neutral oil you like
- Salt to taste
- Pepper to taste
Instructions
Dry Brine Pork Tenderloin
- Mix salt, pepper, garlic, and onion powder together in a small bowl. Mix well to combine
- Pat the outside of pork tenderloins dry with paper towels. Make sure to get them as dry as possible
- Liberally season each piece of pork with about 1 1/2 tbsps of the seasoning blend. Being sure to press seasoning firmly against the pork to help it adhere to the surface.
- Transfer pork tenderloins to a sheet pan with a wire rack. Leave space between the loins so they're not touching.
- Transfer sheet pan to a safe part of your fridge and allow to sit uncovered for at least 1 hour, up to overnight.
- An hour before you're ready to cook; remove pork tenderloins from the fridge and and set on counter. Let the pork come to room temperature for 30 minutes to 1 hour before cooking.
- Place a large cast iron or other oven safe skillet into the oven.
- Preheat oven to 400 degrees.
Make Chimichurri Verde
- While you're wait for the pork to come to room temperature, now's a good time to make the Chimichurri Verde
- Finely chop garlic cloves and add to a medium bowl.
- Finely chop parsley leaves(use the leaves only) and add to the bowl with the garlic.
- Add oregano, chili flakes, red wine vinegar, oil, salt, and pepper to the bowl. Whisk well to combine. Taste and adjust seasoning if needed.
- Chimichurri Verde is best served at room temperature, so once it's finished just set aside until ready to serve.
Cook & Serve
- Once 30 minutes to an hour has passed, preheat a burner to medium high heat.
- Generously drizzle and rub the outside each pork tenderloin with oil.
- After about 5-8 minutes once your burner is nice and hot, remove you large cast iron skillet from the preheated oven and place it onto the hot burner.
- Place both tenderloins into the hot skillet and sear for 2 minutes per side. Turn and sear until the pork is seared all the way around. Should take about 6 minutes.
- Once pork is seared on all three sides, turn off the burner, give the pork a turn and transfer it to the oven to finish cooking. Cook anywhere from 8-15 minutes depending on how done you want it. Check the temperature at 8 minutes and go from there. Pork is done when the temperature reads anywhere between 145 to 155 degrees when the thermometer is inserted into the thickest part of the meat. If you want the pork more well done you can go up to 165, but I don't recommend going past that.
- Once pork reaches appropriate temperature, remove from oven and transfer back to sheet pan.
- Lightly tent pork with foil and allow to rest for 10 minutes.
- Once pork has rested, transfer one at a time to the cutting board. Slice into 1-2 inch pieces.
- Transfer pork to serving plate and drizzle with a few spoonful's of Chimichurri Verde. Or simply serve Chimichurri Verde on the side and allow everyone to serve themselves.
- Enjoy!
Notes
Chimichurri Verde is best served fresh, but can be made up to 1 day in advance. Just allow it to come to room temperature before serving.
One Tablespoon of of finely chopped fresh oregano can replace the dried oregano in Chimichurri Verde.
Preheating your skillet in the oven will ensure you skillet is evenly heated and screaming hot for the perfect sear.
Allowing the pork tenderloin to come to room temperature will ensure even cooking throughout.
Letting the seasoning/salt sit on the meat for at least an hour is very highly recommended. If you have time, over night is best!
Make sure to was and dry the sheet pan & baking rack before allowing pork rest to avoid cross-contamination.