PORK TENDEROLIN WITH
CHIMICHURRI SAUCE
A very easy, quick recipe for grilling! Jonathan, our son's homemade Chimichurri Sauce is nicer than store-bought for sure. Try it and I'm sure you will agree. Chimichurri goes so well with pork. You can buy the Chimichurri Sauce, in which case this will be a very quick and easy recipe for you.
3 lbs pork tenderloin (1.4
kg)
Seasoning salt
Salt
Jonathan’s Chimichurri Sauce:
(I would halve the recipe)
2 cups fresh parsley, packed
down (500 mL)
4 gloves garlic, crushed
1 cup chopped green onions,
packed (250 mL)
11/2 cups virgin olive oil (375 mL)
3 tbsp red wine vinegar (45
mL)
2 tbsp lemon juice (30 mL)
1 tsp red pepper flakes (5
mL)
1/2 tsp
salt (2 mL)
Sprinkle
pork tenderloin seasoning salt and salt generously on both sides of the meat. Cover in just enough Chimichurri Sauce –
about 1 cup (250 mL). You will be
serving the cooked pork with Chimichurri Sauce. Leave to marinate overnight. Remove excess sauce from pork. Place on preheated outdoor grill or use preheated oven broiler. After 4 or 5 minutes, turn the pork and cook on the other side. Make sure the pork is not pink inside, or if it is, only a small amount. Turn the pork again and baste with Chimichurri sauce...cooking a short while to perfection! Remove and serve, sliced with extra Chimichurri sauce. Delicious!
Chimichurri
Sauce: To food processor add parsley, crushed
garlic, and chopped green onion. Pulse
on high a few seconds until finely chopped.
Transfer to a large bowl, and then stir until thoroughly mixed. Serve at room temperature, but refrigerate
between uses.
Yield: 8 servings
398.2
serving
164.3
calories
41.1
g protein
24.6
g fat
0.2 g fiber
1.4
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: