Cuban Pork Tenderloin with Chimichurri
If you’re looking for a twist on your Cuban pork recipe, you need to try adding cilantro chimichurri! Build flavor on flavor with the delightful taste from overnight marination and the fresh zest of chimichurri sauce. Now, this might not be the quickest recipe out there because we do take building flavor seriously. You’ll want to have the marination soak in over night to make sure that you trap all the Cuban pork flavors in your dish. We promise, it will be worth the wait! The marinating will be the longest part of this recipe because grilling and getting your plate together will only take you about 15 minutes! The cilantro chimichurri recipe itself only takes about 5 minutes or so and then you’ve got a nice balance of fresh flavor added to your pork tenderloin. You’re sure to impress your friends and family with this dish so get yourself some quality pork tenderloin and get cooking!
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.