Grilled Pork Tenderloin with Blended Chimichurri Sauce
Chimichurri Sauce is great over grilled meats and is traditionally made with fresh parsley, oregano, garlic, onion, red chili pepper, vinegar and olive oil. I switch it up a little here and puree to make a sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
- 1 lb pork tenderloin
- 1/2 tsp ground ancho chile
- 1/2 tsp ground chipotle
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 limes juiced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup Italian parsley flat leaves
- 1/4 cup cilantro leaves
- 15 mint leaves
- 1 tsp dried Mexican oregano
- 3 garlic cloves
- 1 tsp red pepper flakes
- 1/2 tsp cumin
In a small bowl mix together the ancho, chipotle and garlic powders and kosher salt.
Carefully slice the pork tenderloin down the middle, but not completely through. You want to butterfly this. Spread out flat and rub spice mixture on both sides and cover. Allow to rest while grill heats up.
Start your grill. Grill pork for 15 minutes in a 350°- 400°F BBQ turning occasionally. Meat should be browned with internal temperature at 135°-145°F.
In a small saute pan lightly toast the cumin seeds and grind in a spice grinder or use ground cumin from a jar.
Juice the limes and add to a food processor.
Add the olive oil, red wine vinegar, parsley, cilantro mint, Mexican oregano, garlic, pepper flakes and cumin and puree until blended and a bright, creamy green.
Drizzle over grilled meats and serve.
Calories: 321kcal | Carbohydrates: 6g | Protein: 24g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 667mg | Potassium: 541mg | Fiber: 1g | Vitamin A: 650IU | Vitamin C: 11.9mg | Calcium: 31mg | Iron: 2mg