Lime-Marinated Pork Tenderloin with Chimichurri Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Jackie Torren
Chimichurri is one of my favorite sauces because its so versatile. You can also serve it on grilled steak and fish or as a dipping sauce for boiled shrimp.
- 1 1/2 pounds pork tenderloin
- 4 garlic cloves, coarsley chopped
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- CHIMICHURRI SAUCE:
- 1 cup lightly packed cilantro leaves
- 1 cup lightly packed flat-leaf parsley leaves
- 1 clove garlic
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- Cut the pork lengthwise almost through to the other side. Open and flatten the meat to butterfly. Combine the garlic, lime juice, olive oil, soy sauce, and sugar. Pour over the meat and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- To make the chimichurri sauce, put the cilantro, parsley and garlic in a food processor and pulse until finely chopped. Add the oil, lime juice, soy sauce, sugar and cayenne and pulse until combined. Transfer to a small serving bowl.
- Preheat the broiler. Transfer the pork to a broiler pan and broil, about 4 inches from the heat, until just cooked through, 5-8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Carve into thin slices and serve with the sauce.