Chimichurri Rubbed Pork Loin

With Cinco de Mayo tomorrow, most folks are probably gearing up to enjoy their favorite Mexican dishes. We're joining in too as we have plans to go to dinner at a local Mexican restaurant for our share of tacos and fajitas! But for a slightly different twist, I'm sharing a Latin inspired dish, Chimichurri Rubbed Pork Loin. Not necessarily Mexican but this Argentinian inspired rub really made a plain pork loin pop with flavor. A traditional chimichurri is used as a marinade for pork, allowing for flavors of parsley, lemon, red pepper, cumin and garlic to be absorbed. The result? A delicious pork dish with some Latin flair...

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
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).

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