Chimichurri Part II:  The Pork
Flavors of the Sun
Flavors of the Sun
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  • 145 degrees
  • 137 degrees
  • 1 bunch
  • 3 cups
  • 1 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon cumin
  • 1 teaspoon sea salt
  • 5 large cloves of garlic
  • 1/2 teaspoon dried red pepper flakes
  • 30 seconds, then scrape the sides down and puree again.To prepare the meat:Trim any silver skin from the meat, but leave the needed fat. Rinse meat and pat dry with paper towels. Rub the pork loin on all sides with about
  • 1/4 cup of the chimichurri sauce. Allow to marinate for at least 30 minutes.Preheat the oven to 450 degrees F.Place the meat in a baking dish. Roast in oven for 15 minutes, lower heat to 350 degrees F and continue roasting for an additional 25 minutes Plan on about 20 minutes per pound. When the internal temperature reaches 145 degrees F, remove from oven, tent loosely with foil, and allow to rest for 15 minutes before slicing. Slice meat into 1/4-inch slices and serve with leftover chimichurri sauce (make sure the sauce hasn't touched the raw pork!). Serve with the chimichurri-roasted vegetables (see recipe link below), which can be cooked at the same time.Enjoy!The chimichurri-roasted vegetables (recipe is here)©Victoria Challancin. All Rights Reserved.Recipes are meant to be shared, but please ask permission before using text or photos. Thanks.Victoria Challancin



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