What is the best way to cook pork tenderloin?

You can certainly make grilled pork tenderloin with good results. We have previously used a roasting pan to cook the pork when not grilling it. But the method used in this recipe, browning the pork in an oven proof skillet prior to roasting, worked very well!

What kind of vinegar to use for chimichurri?

We like to use champagne vinegar. Red wine vinegar, sherry vinegar or apple cider vinegar can also work. Stay away from balsamic vinegar.

Can you make chimichurri sauce ahead of time?

Yes, you can make chimichurri ahead of time. Store it in the refrigerator. Take it out of the fridge as you start to prep the meat, to bring it to room temperature.

How long will chimichurri keep?

Chimichurri will stay good for at least a week, stored in an air tight container in the refrigerator.

Roasted Pork Tenderloin with Chimichurri Sauce

closeup shot of pork tenderloin slices topped with chimichurri.

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Delicious, moist roasted pork tenderloin topped with chimichurri sauce for a burst of flavor.

Author: Cooking Chat
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 3 servings 1x
Category: main
Method: roasting
Cuisine: Argentina

Ingredients

Scale

For the chimichurri sauce:

4 cloves garlic, minced
½ cup extra virgin olive oil
¼ cup champagne vinegar (or other light vinegars)
½ cup chopped parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried tarragon
salt & pepper to taste

For the pork:

- 1 pork tenderloin, approximately 1 pound
- 2 teaspoons salt
- 2 teaspoons garlic powder

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Instructions

Preheat the oven to 400 degrees.
Make the chimichurri: Add the minced garlic to a small bowl, followed by the chopped parsley. Stir in the 1/2 cup olive and the 1/4 cup vinegar. Add the remaining ingredients – thyme, tarragon, red pepper flakes, then salt and pepper to taste. Stir to combine, and set aside at room temperature as you prepare the pork.
Make a simple rub: In another small ball, combine 2 teaspoons salt with 2 teaspoons garlic powder.
Prepare the pork: Place the pork on a work surface. Sprinkle about half of the rub over the pork, and gently rub it into the meat. Repeat the process on the other side of the pork tenderloin.
Heat a large oven proof skillet on medium high, sprayed with cooking oil. Add the pork tenderloin to the skillet. Cook for two minutes on one side to brown the meat, then turn the pork and cook for another minute on that side. Remove the skillet to the oven.
Roast the pork tenderloin for 15 to 20 minutes at 400 degrees. Check the pork for doneness at 15 minutes – ours came out perfectly at this point. Pork tenderloin should be cooked to 145 degrees internal temperature, but not much past that! There can still be a bit of pinkness in the pork. Let the pork rest for 5 minutes after roasting.
Slice the pork tenderloin, plate a few medallions on each plate. Top with some chimichurri sauce, and pass extra chimichurri at the table. Enjoy!

Notes

I like to get the chimichurri ready first, as this allows time for the flavors to meld as you make the pork. However, you could speed the process up a bit by making the chimichurri sauce as the pork rests.
Make ahead: you can make the chimichurri sauce ahead of time, and store it in an airtight container in the refrigerator. If you make it ahead of time, take the chimichurri out of the fridge when you start to prep the pork.
Vinegar: If you happen to have tarragon flavored vinegar, you could use that and skip the dried tarragon. Other light vinegars can work, too. Sherry vinegar and apple cider vinegars are two options that can work.

Find it online: https://cookingchatfood.com/pork-tenderloin-with-chimichurri/