Pork Tenderloin with Chimichurri - lulacellars.com · Pork Tenderloin: Combine brown sugar through...
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Prep time: 10 minutes + 30 minute marinade Cook time: 8-10 minutes Serves: 4 Pairs well with: 2017 Fashauer Vineyard Zinfandel Ingredients: Chimichurri: 6 garlic cloves, minced 1/4 cup apple cider vinegar 1/2 cup finely chopped Italian parsley 1/2 cup finely chopped oregano 3 limes, juiced 1 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon ground black pepper Pork Tenderloin: 1/2 cup brown sugar 2 tablespoons smoked paprika 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons dried thyme 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pork tenderloins, trimmed Directions: Chimichurri: Combine garlic, vinegar, parsley, oregano and lime juice in a bowl. Whisk in olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Pork Tenderloin: Combine brown sugar through black pepper to create a dry rub. Generously apply rub to tenderloins and let stand for 30 minutes. Preheat a gas grill to high. Place tenderloin on hottest part of the grill to sear, 4 minutes per side to give it a nice char. Remove from grill and let rest for at least 15 minutes. Slice and serve with chimichurri sauce. Pork Tenderloin with Chimichurri
Transcript of Pork Tenderloin with Chimichurri - lulacellars.com · Pork Tenderloin: Combine brown sugar through...
Prep time: 10 minutes + 30 minute marinadeCook time: 8-10 minutesServes: 4Pairs well with: 2017 Fashauer Vineyard Zinfandel
Ingredients:Chimichurri:6 garlic cloves, minced1/4 cup apple cider vinegar1/2 cup finely chopped Italian parsley1/2 cup finely chopped oregano3 limes, juiced1 cup extra-virgin olive oil 1 teaspoon kosher salt1 teaspoon ground black pepper
Pork Tenderloin:1/2 cup brown sugar2 tablespoons smoked paprika2 teaspoons cumin1 teaspoon garlic powder1 teaspoon onion powder2 teaspoons dried thyme2 teaspoons kosher salt1 teaspoon ground black pepper2 pork tenderloins, trimmed
Directions:Chimichurri: Combine garlic, vinegar, parsley, oregano and lime juice in a bowl. Whisk in olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Pork Tenderloin: Combine brown sugar through black pepper to create a dry rub. Generously apply rub to tenderloins and let stand for 30 minutes.
Preheat a gas grill to high. Place tenderloin on hottest part of the grill to sear, 4 minutes per side to give it a nice char. Remove from grill and let rest for at least 15 minutes. Slice and serve with chimichurri sauce.
Pork Tenderloin with Chimichurri
