Pork Tenderloin with Chimichurri

By: Marge Perry & David Bonom

  • Yield:

    4 servings


For the sauce:
3/4 cup fresh cilantro leaves
3/4 cup fresh basil leaves
1/4 cup olive oil
1 garlic clove
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper

For the pork:
1 small onion, thinly sliced
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon chili powder
1 teaspoon grated lime zest
1 teaspoon Worcestershire sauce
1/4 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed
1/2 teaspoon salt


  1. For the sauce: combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender; puree. Chill until ready to use.
  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.