American Pork Tenderloin with Spicy Chimichurri Sauce
Prep Time: 40 minutes
0.91 kilograms pork tenderloin (cut into steaks)
2 Tbsp. olive oil
1 Tbsp. kosher salt
1 tsp. black pepper
30 grams parsley (chopped)
1 Tbsp. lemon peel (finely chopped, optional)
4 grams cilantro (chopped)
1/4 tsp. cumin
118 ml olive oil
1 Tbsp. shallot (minced)
1/2 Tbsp. garlic (minced)
2 Tbsp. champagne vinegar (or white vinegar)
2 tsp. anchovies (chopped, optional)
2 tsp. red pepper flakes
1 tsp. kosher salt
1. In a large bowl, combine all sauce ingredients and mix.
2. Add olive oil to a large sauté pan and bring to a medium high heat. Place pork tenderloin in pan and season with salt & pepper. Sear on both sides to achieve a golden brown crust, approximately 5 minutes on each side. Once pork reaches an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer), remove from heat and serve with spicy chimichurri sauce.
Courtesy of the National Pork Board, Des Moines, Iowa.