Cuban Pork Tenderloin with Chimichurri
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2 Pork Tenderloins (2lb), trimmed of silver skin
1 head Garlic, mashed into paste
1/2 White Onion, chopped
1 Tsp Dried Oregano
2 Tsp Salt
1 Tsp Black Pepper
1 Tbsp Orange Zest
1 Cup Orange Juice, fresh
1/2 Cup Lemon Juice
1/2 Cup Lime Juice
1/2 Cup Extra Virgin Olive Oil
1 Red Jalapeno
4 Cloves Garlic
1/2 Cup Sherry Wine Vinegar
1 Tsp Salt
1/2 Cup Cilantro, chopped
1/4 Cup Parsley, chopped
1 Tbsp Oregano, dried
3/4 Cup Extra Virgin Olive Oil
Place pork tenderloins in a marinating pan.
Place remaining ingredients in a jar and shake to combine.
Pour marinade over the pork and place in the refrigerator.
Allow to marinate overnight, turning and shaking every few hours.
Remove from marinade and pat dry the pork and allow to get to room temperature.
Preheat the grill to medium heat, place pork diagonally on the grill.
Cook for 12 minutes, turning every 3 minutes to achieve diamond grill marks.
Remove to a cutting board and rest for 10 minutes.
Slice on the bias and serve with Chimichurri Sauce
In a large molcajete, combine the shallot, garlic, jalapeno, and salt and mash into a rough paste.
Stir vinegar, cilantro, parsley and oregano in to combine.
Drizzle in olive oil while stirring to loosely emulsify.
Season to taste and serve.