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Pork Tenderloin with Spicy Chimichurri Sauce
40 min 
Serves 3
Ingredients
- 2 lb. pork tenderloin (cut into steaks)
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup parsley (chopped)
- 1 Tbsp. lemon peel (finely chopped, optional)
- 1/4 cup cilantro (chopped)
- 1/4 tsp. cumin
- 1/2 cup olive oil
- 1 Tbsp. shallot (minced)
- 1/2 Tbsp. garlic (minced)
- 2 Tbsp. champagne vinegar (or white vinegar)
- 2 tsp. anchovies (chopped, optional)
- 2 tsp. red pepper flakes
- 1 tsp. kosher salt
Ingredients
- 2 lb. pork tenderloin (cut into steaks)
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup parsley (chopped)
- 1 Tbsp. lemon peel (finely chopped, optional)
- 1/4 cup cilantro (chopped)
- 1/4 tsp. cumin
- 1/2 cup olive oil
- 1 Tbsp. shallot (minced)
- 1/2 Tbsp. garlic (minced)
- 2 Tbsp. champagne vinegar (or white vinegar)
- 2 tsp. anchovies (chopped, optional)
- 2 tsp. red pepper flakes
- 1 tsp. kosher salt
Directions
In a large bowl, combine all sauce ingredients and mix.
Add olive oil to a large sauté pan and bring to a medium high heat. Place pork tenderloin in pan and season with salt & pepper. Sear on both sides to achieve a golden brown crust, approximately 5 minutes on each side. Once pork reaches an internal temperature between 145-160 degrees F. (use a digital thermometer), remove from heat and allow a 3-minute rest. Serve with spicy chimichurri sauce.