Lime-Marinated Pork Tenderloin with Chimichurri
Lime and cilantro marinated pork tenderloin that has been grilled and then topped with a chimichurri sauce.
Servings: 6
Ingredients
For the Pork
- 1 pork tenderloin about 1 1/2 pounds
- 2 cloves garlic minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup cilantro chopped
For the Chimichurri
- 3/4 cup parsley
- 3 cloves garlic minced
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 serrano pepper seeded and finely chopped
- 1/4 teaspoon black pepper
- 1/2 cup olive oil approximate
Instructions
- Combine all of the ingredients for the marinade in a large resealable plastic bag. Squish everything around the pork. Seal and place in the fridge for 2-6 hours.
To Make Chimichurri
- Add everything but the olive oil to a small food processor or blender
- Pulse until finely chopped.
- With the food processor on, stream in the olive oil until you get the desired consistency.
- Cover and store in the fridge until ready to serve.
To Cook Pork
- Preheat grill to medium - approximately 350º F.
- Grill the pork for about 35-40 minutes depending on the size, turning regularly.
- Top with chimichurri to serve.
Notes
Chimichurri adapted from Our Best Bites
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 3g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 23mg | Sodium: 432mg | Fiber: 1g | Sugar: 1g
