Chimichurri Pork Tenderloin

• 

  Chimi Rub

  • 1 Tbsp canola oil (15 mL)
  • 1 Tbsp dried parsley leaves (15 mL)
  • 1/2 tsp onion powder (2 mL)
  • 1/2 tsp garlic powder (2 mL)
  • 1/2 tsp dried basil (2 mL)
  • 1/2 tsp dried oregano (2 mL)
  • 1/2 tsp paprika (2 mL)
  • 1/8 tsp red pepper flakes (0.5 mL)
  • 16 oz pork tenderloin (500 g)

  Chimi Sauce

  • 2 cups fresh parsley (500 mL)
  • 1/4 cup fresh oregano (60 mL)
  • 2 garlic cloves cut into 3 pieces (2)
  • 1/4 small red onion cut into 4 pieces (1/4)
  • 3 Tbsp canola oil (45 mL)
  • 2 Tbsp balsamic vinegar (30 mL)
  • 1 tsp lemon juice (5 mL)
  • 1/4 tsp red pepper flakes (1 mL)
• 

  Chimi Rub

  1. In a medium bowl, combine canola oil, parsley, onion powder, garlic powder, basil, oregano, paprika and pepper flakes to form a paste.
  2. Rub all over pork tenderloin. Cover pork and refrigerate for up to 4 hours.
  3. Preheat oven to 400°F (200°C).
  4. Line shallow roasting pan with foil wrap. Place pork on foil. Roast pork for 20 -25 minutes or until internal temperature reaches 155°F (68°C).
  5. Let pork rest 5 minutes before slicing. Serve pork, garnished with 1 Tbsp (15 mL) Chimi Sauce per serving.

  Chimi Sauce

  1. In a food processor, combine parsley, oregano, garlic, onion, canola oil, vinegar, lemon juice and pepper flakes.
  2. Pulse ingredients to texture desired. Serve as a sauce on grilled meat.
  3. Store in the refrigerator until serving. Use within 3 days.

Nutritional Analysis

Serving Size

4 oz (125 g) pork tenderloin

Servings

4

Calories

160

Total Fat

6 g

Saturated Fat

1 g

Cholesterol

75 mg

Sodium

60 mg

Carbohydrates

1 g

Fiber

0 g

Sugars

0 g

Protein

24 g

Potassium

474 mg

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