Pork Loin With Chimichurri Sauce Recipes

Steps:

• 1. Combine the garlic, jalapeno and vinegar in a bowl. Add the parsley, oregano and lime juice. Whisk in the olive oil - season with salt and pepper.
• 2. Reserve 1/2 cup of the chimichurri to serve with pork. Marinate the pork tenderloin in the remaining chimichurri sauce. Allow to marinate in the refrigerator for at least 30 minutes.
• 3. Remove pork from marinade and wipe off excess liquid. Season both sides with salt, pepper. Drizzle with olive oil.
• 4. Grill pork on high heat for 4-5 minutes per side (or until done to your liking - do not overcook). Allow the meat to rest for 15 minutes. Slice and serve with a drizzle of chimichurri over the meat. Serve the rest on the side.

Steps:

• Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.
• Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.
• Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.
• Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.
• Serve the chimichurri on the side or on top of the sliced pork

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
• Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

Steps:

• Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.

Steps:

• Mix garlic with jalapeños, vinegar, herbs and lime juice.
• Whisk in the olive oil.
• Add the salt and pepper corns.
• Whisk and allow to stand for about 30 minutes.
• Reserve half of the marinade.
• Put the pork into a Ziploc bag and add the other half of the marinade to meat.
• Marinade for about 4 hours but no more than 8 hours.
• Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
• Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
• Enjoy.