Sunday, January 31, 2010

Chimichurri Pork Roast

What is a Chimichurri ? - it is a sauce and marinade for grilled meat, it is very popular in many Latin and South American countries but originally from Argentina. This is slightly spicy sauce and it is made of herbs that you can easily obtain - parsley, cilantro, oregano and thyme. Also you will need shallots and garlic along with olive oil, sherry vinegar and fresh lemon juice. This marinade is really good for pork roast, pork tenderloin and chicken breast.


  • 1 cup packed fresh parsley
  • 1/4 cup fresh cilantro
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 4 cloves garlic
  • 1/2 cup plus 1 tbsp olive oil
  • 1/4 cup sherry wine vinegar
  • 2 tablespoons freshly lemon juice
  • 3/4 teaspoon crushed chili pepper
  • 2 -1/2 teaspoon kosher salt
  • 1-1/4 teaspoon freshly ground black pepper
  • 3-4 lbs of pork roast

Cooking Directions:

  1. Place all ingredients ( except the pork) in a food processor or blender; process until smooth but do not puree.
  2. Transfer sauce to a non- reactive bowl, cover with plastic wrap and reserve at room temperature for 2 hours to allow flavors to blend.
  3. Season the pork tenderloin with kosher salt and black pepper. Place in a large resealable plastic food storage bag or Ziploc bag.
  4. Pour in the chimichurri sauce on to the pork roast. Make sure to coat well.
  5. Seal bag and refrigerate for at least 24 hours.
  6. Pre-heat oven to 475°F. Bring roast to room temperature.
  7. In a large saute pan, heat olive oil, then sear roast on all sides.
  8. Transfer the pork roast to the oven and continue cooking for 30 minutes, then reduce the heat to 425°F and roast for an additional hour or until internal temperature reaches 155°F.
  9. Remove from the oven and allow to sit for about 20 minutes before carving. It will continue to cook while it rests. Enjoy !


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