Pork Tenderloin with Spicy Chimichurri Sauce
Food and Drink

courtesy of the National Pork Board, pork.com; photo credit: National Pork Board

Pork Tenderloin with Spicy Chimichurri Sauce

"The beautiful color of the sauce comes from the brightness of fresh herbs which hold a subtle bite from the pepper flakes, anchovies (if you dare), and cumin."

Time: 40 minutes Serves: 3


2 pounds pork tenderloin, cut into steaks

2 tablespoons olive oil

1 tablespoon kosher salt

1 teaspoon black pepper


For the Sauce:

½ cup fresh parsley, chopped

1 tablespoon lemon peel, finely chopped (optional)

¼ cup fresh cilantro, chopped

¼ teaspoon cumin

½ cup olive oil

1 tablespoon shallot, minced

½ tablespoon garlic, minced

2 tablespoons champagne or white vinegar

2 teaspoons anchovies, chopped (optional)

2 teaspoons red pepper flakes

1 teaspoon kosher salt

In a large bowl, combine all the sauce ingredients and mix.

Add olive oil to a large sauté pan and bring to a medium-high heat.

Place the pork tenderloin steaks in the pan and season with salt and pepper. Sear on both sides for a golden brown crust, approximately 5 minutes on each side.

Once the pork steaks reach an internal temperature between 145°–160°F (use a digital thermometer), remove them from the heat, and serve with the spicy chimichurri sauce.