"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."
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.