It’s March and this Mama has got some Spring Feva! No doubt this winter will once more have snow falling like stars, and a cuddle up on the couch with some spiked hot cocoa will be appropriate. However – for now, we are being treated to some insanely gorgeous weather in the Rocky Mountains and Colorado is holding true form in displaying bright & sunny blue bird days. So while the winter closet & “warm and cozy feeling recipes” are not being put on the back burner just yet I’ve been CRAVING something fresh & light tasting…. you know… like when you eat something fresh off the grill with a light summer salad on the side and you feel like you’ve just eaten the essence of summer itself. Eh, maybe sounds a little dramatic -but you catch my drift. This fresh herb chimichurri was just what I needed this week to fuel that Feva and put a little extra pep in my step. Spring is almost here for real!
Slightly adapted from: Skirt Steak with Chimichurri Sauce by Emeril Lagasse
- 1 cup extra-virgin olive oil
- ⅔ cup red wine vinegar
- 1 lemon, halved (juice of 1 half will go in marinate, the the half can be saved and juiced over cooked meat)
- 2 cups chopped flat-leaf parsley
- ¼ cup chopped fresh basil leaves
- 4 tablespoons chopped fresh oregano leaves
- 5 cloves of garlic, minced
- 2 small minced shallot
- fresh cracked black pepper to taste
- kosher salt to taste
- ¼ teaspoon crushed red pepper
- 1 to 1½ Ibs pork tenderloin
- Add ingredients olive oil through shallots to the bowl of a food processor and pulse until well blended. Salt and pepper to taste, and add crushed red pepper.
- Set aside one cup of the marinate in a non-reactive bowl, cover and let sit at room temperature for up to 6 hours. If you are making the chimicurri ahead of time, refrigerate then return to room temperature before serving.
- Trim tenderloin of excess fat and the silver lining
- Sprinkle with about 2 teaspoons kosher salt and a little bit of black pepper to taste
- Place in large Ziploc bag and pour remaining chimichurri over pork. Seal bag and gently massage tenderloin to make sure its completely coated.
- Marinate for 2 to 6 hours in refrigerator.
- Preheat grill to medium heat.
- Grill pork for 3-4 minutes on each side until temperature reaches 135F, just under "medium" (for a quick guide to perfectly cooked meat, click here
- Remove from heat, cover with foil and let sit for about 10 minutes.
- *The meat will continue to cook itself off the heat, and is ready to eat when reaching 145F. Pulling meat off the heat before it reaches recommended temperature then finishing up under a tent of foil will produce perfectly juice meat every time!*
- Slice pork into ½ inch thick medallions, spoon room temperature set-aside chimicurri on top and serve with your favorite side dish!
If you’re like me and love pork tenderloin, try these Pork Tenderloin Medallions with Balsamic Reduction for another delicious version as well!