Chimichurri Pork Recipe
Chimichurri Pork with Peaches is a show-stopping summer entrée. With the gorgeous sweet peaches and the tangy flavor of the Chimichurri, it always gets rave reviews!
Servings: 6
Calories: 276kcal
Ingredients
- ½ cup Cilantro Chimichurri (click here for the recipe), or chimichurri of your choice
- 1 approximately (2-pound) pork tenderloin
- olive oil for the pan
- 1 cup thinly sliced onion
- ½ teaspoon ground cardamom
- 1½ cups sliced fresh peaches, peeled
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1½ teaspoons brown sugar
- salt and freshly ground black pepper to taste
Instructions
- Prepare the pork. Use a boning knife to remove any extra fat and the "silver skin" from the pork and place it in a large zip-lock bag. Pour the Cilantro Chimichurri into the bag and move the pork around so it's completely coated. Remove any air from the bag, seal it, and then place it in a second bag (to prevent leaking). Place the pork in the refrigerator to marinate for about 1 hour.
- Preheat the oven to 375°F and adjust a rack to the center.
- Cook peaches and onions. Coat the bottom of a large, oven proof sauté pan with olive oil and place it over medium heat. Add the onions and cook until they're caramelized, about 10 minutes. Sprinkle the onions with the cardamom, and add the peach slices, vinegar and brown sugar. Stir to blend and sauté for another few minutes to let the flavors come together. Season to taste with salt and pepper, turn the heat off and leave the pan on the stove.
- Sear the pork. Remove the pork from the refrigerator and take it out of the bag and place it on a large plate. Do not wipe any of the Chimichurri off of the pork, and add anything that was left in the bag.Season the pork with salt and pepper and set aside. Move the peach mixture to one side of the pan and turn the heat to high. Add a bit more olive oil to the empty side of the pan, and once it's very hot, add the pork. (If you don't hear a sizzling sound, the pan isn't hot enough. Wait for the sizzle!) Sear to brown the pork, about 1 minute per side.
- Roast. Then spread the peaches and onions around the pork and place the pan in the oven. Roast just until the pork is cooked through, about 15 minutes. (The internal temperature should be about 137°F.)
- Cool and serve. Place the pork on a large plate or cutting board, cover loosely with foil and let it rest for at least 10 minutes. Slice and serve with the peaches on the side or on top.
Notes
Nutritional information is only an estimate.
Nutrition
Calories: 276kcal | Carbohydrates: 9g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 280mg | Potassium: 693mg | Fiber: 1g | Sugar: 6g | Vitamin A: 543IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg