Chimichurri Pork Loin
Serves: 3-4
Total: 1 hr 30 min
Prep: 1 hr
Cook: 30 min
4.5
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Recipe Preparation
- 3-Pound Pork Loin or Pork Tenderloin
- Kosher Salt (Diamond Crystal preferred)
- Olive Oil (for pork)
- Pepper (for pork)
- Dry Italian Seasoning (optional)
- 1/2 cup Extra Virgin Olive Oil (for chimichurri)
- 2–3 tbsp Red Wine Vinegar
- 1 cup Fresh Parsley
- 5 cloves Garlic
- Crushed Red Pepper (to taste)
- 1/2 tsp Kosher Salt
- Pepper, to taste (~1/2 tsp)
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Recipe Instructions
1
Dry Brine: Pat pork loin dry with paper towels. Season generously with kosher salt on all sides from ~6–8 inches above the meat for even coverage.
2
Place pork on a wire rack over a rimmed baking sheet. Refrigerate uncovered for 45 minutes to 24 hours. No rinsing needed after brining.
3
Roasting: Preheat oven to 375°F. Heat olive oil in an oven-safe skillet and sear the pork on all sides until browned (~3–5 min per side). Transfer to baking sheet fat-side up.
4
Insert your
ThermoPro TP08S Wireless Meat Thermometer
into the thickest part of the pork and roast until internal temperature reaches 145°F (63°C) for medium.
5
Remove pork from oven and loosely tent with foil. Let rest for 10 minutes before slicing.
6
Chimichurri Sauce: Add parsley, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper to a food processor and pulse until desired texture. Let sit for 10 minutes before serving.
7
No processor? Finely chop parsley and garlic. In a bowl, mix with vinegar and whisk in olive oil. Adjust seasoning and let sit 10 minutes before serving.
8
Store extra chimichurri in an airtight container in the fridge (5–7 days) or freeze up to 6 months. Defrost before use.
