Pork Tenderloin with Chimichurri

By Marge Perry & David Bonom
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


  • chili powder
  • Extra Virgin Olive Oil
  • fresh basil leaves
  • fresh cilantro leaves
  • garlic clove
  • garlic cloves
  • grated lime zest
  • ground black pepper
  • ground chipotle pepper
  • ground cumin
  • Lime juice
  • olive oil
  • Pork
  • pork tenderloin
  • Salt
  • Sauce:
  • small onion
  • Worcestershire sauce


  1. For the Sauce: Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender
  2. 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.
  3. Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
  4. 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.