Patrick loves chimichurri as a condiment for grilled foods - chicken, beef, pork and even seafood. We finally got some nice weather and it inspired me to make chimichurri for some grilled pork. Sadly, the rain came and we opted change our dinner plans by roasting our pork loin with the chimichurri. It was so full of flavor and helped our pork stay nice and juicy. You can prepare the chimichurri in advance and even reserve some of it for the table as additional sauce for serving. I can't wait to try this with chicken and grilling it when summer arrives!
Chimichurri Rubbed Pork Loin
rub recipe from Cooking Light
1/2 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1 large garlic clove
2 tablespoons extra virgin olive oil
1 tablespoon water
Combine all the ingredients except olive oil and water in a food processor; processing until finely minced to create the chimchurri rub.
With processor on, slowly pour oil and water through the food chute; process until well blended.
Transfer chimichurri rub to a gallon sized storage bag and add pork loin. Seal bag and toss to coat the pork loin in rub. Chill for at least 2 hours or overnight.
Preheat oven to 350°.
Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350° for 1 hour and 55 minutes or until thermometer registers 160° (slightly pink).
