Pork Tenderloin with Chimichurri
This juicy pork tenderloin is seasoned with a smoky-sweet rub and topped with a vibrant, herbaceous chimichurri sauce, perfect for fresh and flavorful weeknight or special meals.
Equipment
- 1 oven-safe skillet
- 1 food processor
Ingredients
- 1 tablespoon packed brown sugar
- 1½ teaspoons lemon pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 lb pork tenderloin trimmed of silver skin (2 tenderloins)
- 3 green onions chopped into 2-inch pieces
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Preheat oven to 400°F (200°C) and pat pork tenderloins dry.
- Mix brown sugar, lemon pepper, smoked paprika, garlic powder, onion powder, lemon juice, and olive oil to form a paste.
- Rub the mixture evenly over all pork sides.
- Heat an oven-safe skillet over medium-high heat and add olive oil if needed.
- Sear pork tenderloins on all sides until golden brown, about 2–3 minutes per side.
- Transfer skillet to the oven and roast pork for 18–25 minutes until internal temperature reaches 145°F (63°C).
- Remove pork from oven and let rest for 5–10 minutes before slicing.
- Prepare chimichurri sauce by pulsing green onions, parsley, cilantro, and garlic in a food processor until finely chopped.
- Add apple cider vinegar, lemon juice, lemon zest, salt, and pepper to the processor.
- Slowly drizzle in olive oil while processing until combined but slightly textured.
- Adjust seasoning to taste.
- Slice pork into medallions and spoon chimichurri sauce over the top.
- Serve immediately.
Notes
- Do not overcook pork to keep it juicy and tender.
- Allow pork to rest before slicing to retain juices.
- Chimichurri sauce flavors intensify after sitting 30 minutes.