The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.
- Course: Entrée
All you need for this recipe and more...
- For the Sauce: Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender
- For the Pork:Combine the onion, garlic, oil, chili powder, zest, Worcestershire sauce and ground chipotle in a bowl. Add the pork, turning to coat, and chill 1 hour.
- Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
- Remove pork from the marinade, wiping off excess, and place in the prepared pan and season with salt. Roast pork until an instant-read thermometer inserted into the thickest portion registers 145°F. Let pork rest 5 minutes before slicing. Serve topped with sauce.