I am becoming spoiled by the Food Network because it's getting to the point where, unless a recipe comes from one of my favourite chefs, it just doesn't cut it for me.
Mind you, I'm going to post my original recipe for turkey burgers later in the week because both the Man I Married claims they were amazing, so go figure.
In the meantime, though, I made a Tyler Florence recipe for Pork Tenderloin with Chimichurri last night and it was absolutely to die for!
Check out my funky 70's plates!
Some people do extreme sports, I like to have fun with dishware.
Anyways, I followed the recipe exactly, no changes, and it was so good I'll probably serve it at my next book club dinner (if I don't serve one of Anna Olson's recipes first!)
Pork Tenderloin with Chimichurri
For printable recipe click HERE
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
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish
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.
So much good food, so little time...
I'm off for a run now and have officially achieved my original goal of being able to run the 7.5 k Westwood Trail before the end of summer and now have a new goal - to run a half marathon in October!
That's the beauty of life, there's always room for new adventures and challenges.
Tomorrow I'll share a recipe for a fabulous and easy appetizer that's great for potlucks, barbecues, and other summertime entertaining.
Until then, have a magical day everyone.
Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.
Or you can subscribe by rss feed...
Subscribe in a reader