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Categories:
pork tenderloin olive oil kosher salt black pepper parsley lemon peel cilantro cumin olive oil shallot garlic champagne vinegar anchovies red pepper kosher salt
Viewed: 131 - Published at: 9 years agoIngredients
- 2 pounds pork tenderloin cut into steaks
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup parsley chopped
- 1 tablespoon lemon peel finely chopped, optional
- 1/4 cup cilantro chopped
- 1/4 teaspoon cumin
- 1/2 cup olive oil
- 1 tablespoon shallot minced
- 1/2 tablespoon garlic minced
- 2 tablespoons champagne vinegar or white vinegar
- 2 teaspoons anchovies chopped, optional
- 2 teaspoons red pepper flakes
- 1 teaspoon kosher salt
Method
- In a large bowl, combine all sauce ingredients and mix.
- Add olive oil to a large saute 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.
