Roasted Chimichurri Pork Food

PORK TENDERLOIN WITH CHIMICHURRI

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.

ROASTED PORK AND CHIMICHURRI

Steps:

• Preheat oven to 325°.
• In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.
• In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.
• In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.
• Bake for 1 hour.
• In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.
• Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.
• In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).
• Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.

ROASTED CHIMICHURRI PORK

Steps:

• In a small bowl, create the rub for the pork roast by combining the dried parsley, garlic powder, paprika, salt, crushed red pepper flakes and oil. Massage the rub all over the pork roast until all sides are covered. Cover and place the pork roast in the fridge for at least an hour.
• Dice the potatoes into 1″ pieces and on a large baking sheet, toss the potatoes and mushrooms together with the oil.
• Preheat the oven to 400 F. Place the roast in the middle of the baking sheet along with the potatoes and mushrooms, and place in the oven to roast until it has reached a minimum internal temperature of 145 F.
• While the pork is cooking, prepare the chimichurri sauce: In a food processor, combine the parsley, cilantro, roasted garlic and oil until a coarse sauce forms. Add the vinegar and crushed red pepper flakes and blend together until you've reached the texture you desire.
• Remove the roast from the oven, slice and serve with chimichurri sauce.

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
• Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
• Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
• Marinate in the refrigerator for 30 minutes.
• Remove pork from marinade & wipe off any excess .
• Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
• Grill for about 4 minutes per side, until well charred.
• Allow the tenderloins to rest for about 5 minutes prior to slicing.
• Spoon some chimichurri over the meat, drizzle with lime juice and serve!

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Steps:

• For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
• For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
• Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
• Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI

Steps:

• Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.
• Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.
• Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.
• Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.
• Serve the chimichurri on the side or on top of the sliced pork

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.