Name: Pork Loin with Chimichurri Sauce
Prep time: 10 min
Total time: 8 h 55 min
Yield: 6 servings
Ingredients: 1 Smithfield® Original Pork Loin Filet; 1 cup coarsely chopped parsley; ¼ cup chopped onion; 6 cloves garlic, coarsely chopped; ¼ cup lemon juice; ¼ cup olive oil; 1 teaspoon dried oregano; 1 teaspoon crushed red pepper; 1 teaspoon salt; ½ teaspoon black pepper

Pork loin filet is marinated in chimichurri sauce then roasted for this easy, elegant main course.

Pork Loin with Chimichurri Sauce

Smithfield® Original Pork Loin Filet

parsley

onion

garlic,

lemon juice

olive oil

oregano

red pepper

salt

black pepper

Place pork roast in self-sealing plastic bag. Combine parsley, onion and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.


Reserve 1/4 cup chimichurri sauce; set aside. Coat pork in plastic bag with remaining mixture. Seal bag and refrigerate overnight.


Heat oven to 375 degrees F. Remove pork from marinade and place on rack in shallow pan (discard any leftover marinade). Roast 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.


Serve sliced loin filet with reserved chimichurri sauce.


Wonderful recipe. Grilled the tenderloin instead of baked. The presentation was beautiful and the taste was out of this world. My daughter said it looked like it should have been on the cover of a culinary magazine. I will definitely make this again.

I have a different method for cooking pork loin but this chimichurri is delicious!! I loved it. I ended up using leftover chimichurri for seasoning roasted vegetables. It would be wonderful on chicken. It s also very versatile - I can see adding fresh mint to make it Mediterranean or switching out the parsley for cilantro for Mexican.

I have never been a fan of pork loin but tried this recipe and I love it! No changes necessary at all. The chimichurri sauce is amazing!!

This was SOOOO good!!! The only change I made was to cook it in the slow cooker instead of in the oven. It was incredibly tender and flavorful. I will definitely make this again!

This tastes awesome as written no changes needed at all.

Outstanding! Followed the directions pretty closely other than doubling down on the pepper flakes. After 24 hours of marinating in the chimichurra sauce it was moist tender and delicious

So so good! I followed recipe exactly im a new cook and wouldn t know what to suggest. Came out great! I did double the sauce had a 2.5lb pork loin and it was the right amount. My boyfriend said best dinner he has had in a long time.

I needed to use dryer parsley and lime juice rather than lemon but it was still delicious.

Simple and Delicious!  I cooked the roast using a Sous Vide for 2 hours at 137 degrees, then seared it in a pan with a little oil and butter. Only marinated for a couple of hours since sous vide seems to intensify the flavors. It was plenty flavorful without adding the sauce at the table, but doing so kicks it up yet another notch. Pork loin can be pretty boring, but   not this time!

pork loin with chimichurri sauce

Prep Time: 10 minutes

Total: 8 hours, 55 minutes

Servings: 6

Cost: $6.26 /serving

Author : Smithfield(R)

Ingredients

Instructions

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