American Pork Tenderloin with Spicy Chimichurri Sauce

Servings: 3
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.