Cuban Pork Tenderloin With Chimichurri Sauce
Updated May 28, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 1-pound pork tenderloins
3 teaspoons chopped garlic
1 ¼ teaspoons salt
½ teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano
¼ cup finely chopped onion
⅓ cup plus 3 tablespoons olive oil
2 tablespoons orange juice
½ cup parsley leaves, torn
¼ cup lime juice
2 tablespoons white wine vinegar
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
6 grams carbs; 147 milligrams cholesterol; 545 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 1 gram fiber; 720 milligrams sodium; 48 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
- Step 2
Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
- Step 3
Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.
Private Notes
Comments
Marinate several hours in Ziploc, not foil. Drain marinade into small saucepan with additional orange and lime juice. Bring to boil to use as sauce instead of chimichurri. Pat pork dry. Make a rub of salt, pepper, cumin, oregano, granulated garlic and coat pork. Sear on all sides in cast iron. Place into 425 oven and remove at 135 degrees. Rest to 140. Slice and serve w/lime, black beans and rice with chopped onion.
Prepared the pork sous vide after marinating in the ingredients that would otherwise have been in the foil wrap. The meat was full of flavor, and it was easy to prepare everything ahead and simply sear the pork loin at the last minute. The chimichurri is delicious and reminds me of my days in Little Havana.
After marinating the pork, we cut it into medallions and seared them quickly on the stovetop. Delicious.
This was delicious a this was delicious! ! I didn’t use kale because I didn’t have any on. Hand. I used collard greens from my garden and it came out great. Just cooked them a little longer and used more vinegar and soy sauce to cut down the bitterness. Easy and so tasty. I made this last night for dinner. Found the recipe and didn’t have all the ingredients so I used what I had on hand. I didn’t have any oh so I used lime juice instead. A
Delicious! And, makes yummy sanwiches the next day (grilled with pickles, mustard and jalepeno jack cheese)
This was delicious - and leftovers made for killer Cuban sandwiches!