RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)
It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.
PREP TIME: 15 minutes, plus 1 to 2 hours for marinating
COOK TIME: 15 minutes
SERVES: 4 to 6
¼ cup (60 ml) Dijon mustard
½ cup (120 ml) apple cider vinegar
3 tablespoons light or dark brown sugar
8 cloves garlic, minced
⅓ cup (75 ml) plus 2 tablespoons olive oil
1½ teaspoons kosher salt
2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed
½ cup (15 g) packed fresh cilantro
½ cup (15 g) packed flat- or curly-leaf parsley
1 small shallot, peeled
2 tablespoons red or white wine vinegar
2 tablespoons fresh lime juice
Pinch crushed red pepper
Freshly ground black pepper
Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.
To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.
Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)
Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.
Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.
Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.
TO ENJOY LATER
The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.
PREP IN ADVANCE
Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.
Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord
With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.
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After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.
By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.
For more information, click here.
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༺☆༻dream dinner party vibes༺☆༻
the appetizers:
☆ bruschetta
☆ antipasto
☆ cucumber and tomato salad
☆ spinach dip & crackers
the bevs:
☆ cosmopolitans
☆ gin & tonic
☆ blood orange martinis
☆ shirley temples
☆ sparkling water
☆ rose'
the sides:
☆ bread sticks
☆ parmesan brussels
☆ cesar salad
the main course:
☆ BYOP : bring your own pasta
options:
penne alla vodka
chicken alfredo
spagetti
carbonara
pesto
dessert:
☆ red velvet cupcakes & cream cheese frosting
☆ heart shape jam cookies
☆ cherry pie (optional vanilla ice cream scoop)
☆ brownies w/ vanilla ice cream scoop
the fitspo:
the activities:
☆ wax candle painting
☆ wine glass painting
☆ painting / doodling
☆ power point night
☆ poker
☆ card games
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