Bbq Pork Loin With Chimichurri Sauce Food

BBQ PORK LOIN WITH CHIMICHURRI SAUCE

BBQ Pork Loin With Chimichurri Sauce image

We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade.

Provided by C.C619

Categories Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lean pork loin, fat removed
6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1/2 cup parsley
1/2 cup oregano
1 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon peppercorn
3 limes, juice of

Steps:

Mix garlic with jalapeños, vinegar, herbs and lime juice.
Whisk in the olive oil.
Add the salt and pepper corns.
Whisk and allow to stand for about 30 minutes.
Reserve half of the marinade.
Put the pork into a Ziploc bag and add the other half of the marinade to meat.
Marinade for about 4 hours but no more than 8 hours.
Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
Enjoy.

Nutrition Facts : Calories 665.1, Fat 51, SaturatedFat 10.4, Cholesterol 122.6, Sodium 385.5, Carbohydrate 7.6, Fiber 2.5, Sugar 0.7, Protein 44.5

PORK TENDERLOIN WITH CHIMICHURRI

Pork Tenderloin with Chimichurri image

Provided by Tyler Florence

Categories main-dish

Time 58m

Yield 4 to 8 servings

Number Of Ingredients 15

Ingredients

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Steps:

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES

Grilled Pork Tenderloin With Chimichurri and Summer Veggies image

Chimichurri is a thick Argentinian vinaigrette that can be used as a marinade or sauce for just about everything. It is especially good over grilled pork and vegetables!

Provided by spicyperspective

Categories < 60 Mins

Time 53m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork tenderloin
1 bunch fresh parsley, stems removed
1 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb asparagus

Steps:

Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
Let the meat rest 5-10 minutes, then slice into ½ inch pieces.
After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.

Nutrition Facts : Calories 899.3, Fat 67.8, SaturatedFat 12, Cholesterol 149.7, Sodium 800.4, Carbohydrate 23.3, Fiber 8.5, Sugar 9.5, Protein 53.6

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