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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.
Yield:4 servings
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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
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