Cuban Pork Tenderloin With Chimichurri Sauce
Updated May 29, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 21-pound pork tenderloins
- 3teaspoons chopped garlic
- 1¼teaspoons salt
- ½teaspoon ground cumin
- 1tablespoon plus 1 teaspoon dried oregano
- ¼cup finely chopped onion
- ⅓cup plus 3 tablespoons olive oil
- 2tablespoons orange juice
- ½cup parsley leaves, torn
- ¼cup lime juice
- 2tablespoons white wine vinegar
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
532 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 45 grams protein; 714 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
- Step 2
Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
- Step 3
Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.
Private Notes
Comments
Marinate several hours in Ziploc, not foil. Drain marinade into small saucepan with additional orange and lime juice. Bring to boil to use as sauce instead of chimichurri. Pat pork dry. Make a rub of salt, pepper, cumin, oregano, granulated garlic and coat pork. Sear on all sides in cast iron. Place into 425 oven and remove at 135 degrees. Rest to 140. Slice and serve w/lime, black beans and rice with chopped onion.
Prepared the pork sous vide after marinating in the ingredients that would otherwise have been in the foil wrap. The meat was full of flavor, and it was easy to prepare everything ahead and simply sear the pork loin at the last minute. The chimichurri is delicious and reminds me of my days in Little Havana.
After marinating the pork, we cut it into medallions and seared them quickly on the stovetop. Delicious.
This was delicious - and leftovers made for killer Cuban sandwiches!
Made a rice bowl with red and green peppers, jalapeños,cilantro, black beans, and slices of pork with chimicheri sauce
Made this tonight as a simple tenderloin roast. I used a 1# pork tenderloin, marinated as directed in a Pyrex dish, covered in foil, and convection roasted at 325 to internal temp of 155. Used the meat to mop up the lovely caramelized juices in the dish, then kept it lightly covered to rest. Sauce was great with the pork, ridiculously easy to make, and should not be eliminated under any circumstances. Excellent meal.
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