- 3- Pound Pork Loin or Pork Tenderloin
- Kosher Salt (I use Diamond Crystal)
- Olive Oil (for pork)
- Pepper (for pork)
- Dry Italian Seasoning (optional)
- 1/2 cup extra virgin olive oil (chimichurri)
- 2-3 tablespoons red wine vinegar (start with 2 and mix in another if desired)
- 1 cup parsley
- 5 cloves garlic
- Crushed red pepper to taste
- 1/2 teaspoon kosher salt
- Pepper, to taste (about 1/2 teaspoon)
Share with your friends!
HOW TO MAKE Chimichurri Pork Loin
DRY BRINE STEP 1. Dry the pork loin with paper towels
2. Season pork generously with Kosher salt. Season from up high, around six to eight inches above the food, letting the salt fall evenly over the surface of your food. This ensures even distribution. Season on all sides—top, bottom, edges.
3. Place brined pork loin on a rimmed baking sheet with a rack.
4. Refrigerate uncovered for 45 minutes to 24 hours. No need to rinse the salt prior to cooking.
ROASTED PORK LOIN STEP 1: Roasted Pork Loin Step 1. Preheat oven to 375F
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
3. Then, insert the thermometer into the loin at its thickest part, all the way to the meat’s center. Place pork in the oven on the center rack.
4. Roast until pork center registers 145F for medium. See notes below.
5. Remove baking sheet from oven and loosely cover the meat with foil; let rest 10 minutes.
6. Serve with Chimichurri Sauce if desired.
CHIMICHURRI STEP 1: Add ingredients to a food processor and pulse to desired consistency. I like mine a bit chunky. Taste, and add more salt and red pepper if desired. Let the sauce sit for 10-minutes and serve.
2. Without a food processor, chop parsley and garlic by hand and add to a bowl. Mix in 2 tablespoons of vinegar. Using a fork, whisk in oil. Taste, and add more salt and red pepper if desired. Let the sauce sit for 10-minutes and serve.
3. Store Chimichurri sauce in an airtight container for 5-7 days in the refrigerator. To freeze, place sauce in a freezer bag and store up to 6 months. Freezing will require defrosting the sauce.